Cranberry and White Chocolate Shortbread

By Dianne_H

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Ingredients

• 1 3/4 cups flour
• 1/2 cup cornstarch
• 1/2 tsp salt
• 1 cup unsalted butter, room temperature
• 3/4 cup icing sugar
• 1 tsp vanilla
• 1/2 cup dried cranberries
• 1/2 cup white chocolate chips
• icing sugar for dusting (optional)

Preparation

Step 1

Preheat oven to 300 degrees. Line a 9x13 inch baking pan with parchment paper so that it has overhanging ends for easy removal.

In a large bowl, combine flour with cornstarch and salt.

In a separate bowl, beat butter with icing sugar and vanilla until very creamy. Stir in flour mixture, then cranberries and chocolate chips. Using floured fingers, pat evenly into prepared pan. Using a fork, prick surface all over.

Bake in preheated oven for 40-50 minutes or until deep golden around edges. Let stand in pan on wire rack for 30 minutes. Using parchment paper, lift out of pan. Slice into bars while still warm. Cool completely. Dust with icing sugar if desired.