Cranberry White Chocolate Macadamia Nut Shortbread Cookies

In a large mixing bowl, combine 1/4 cup granulated white sugar, 3/4 cup light brown sugar, and 16 ounces (2 cups) of room‑temperature butter. Mix until smooth and creamy using a stand mixer fitted with the paddle attachment, a hand mixer, or by hand with a sturdy spoon. Fold in 1 teaspoon of vanilla extract until fully incorporated.

In a separate bowl, whisk together 3 1/2 cups of all‑purpose flour and 1/2 teaspoon of salt until evenly blended. Gradually add the flour mixture to the butter and sugar mixture, mixing on low speed (or by hand) just until the dough comes together. Avoid over‑mixing to keep the shortbread tender.

Roughly chop 1 cup of macadamia nuts. Add the chopped nuts, 1 cup of white chocolate chips, and 3/4 cup of dried sweetened cranberries to the dough mixture. Stir gently, just until the mix‑ins are evenly distributed throughout the dough.

Form the dough into logs, then wrap each one tightly in plastic wrap. Chill the cookie dough logs in the refrigerator for at least 2 hours. This resting time allows the butter to firm up, making the dough much easier to slice cleanly and ensuring the cookies hold their shape while baking.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Once the dough is thoroughly chilled, slice the logs into round disks about 1/4 inch thick and arrange them on the prepared baking sheet, leaving a little space between each cookie. Bake for 12–15 minutes, or until the bottoms are lightly golden brown.

Allow the cookies to cool on the baking sheet for 3–5 minutes to set, then carefully transfer them to a parchment‑lined countertop or wire rack to cool completely. This helps prevent breakage and ensures the shortbread firms up with its signature crumbly texture.

Serve and enjoy!

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