Had your fill of Christmas cookies?                              
Oh, come on.  One more won't hurt!

Here's an easy and delicious shortbread recipe.
I know I love me some shortbread!

Cranberry & White Chocolate Shortbread

1 3/4 cups all purpose flour
1/2 cup Corn starch
1/2 tsp. salt
1 cup unsalted butter, room temperature
3/4 cup icing sugar
1 tsp. vanilla extract
1/2 cup dried cranberries
1/2 cup white chocolate chips
icing sugar for dusting (optional)
thin sliced almonds (optional)

1. Preheat oven to 300 F. Line a 9x13 baking pan with parchment paper so that the ends overhang for easy removal.

2. In a large bowl, combine flour with corn starch and salt.

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

4. Bake in preheated over for 40-50 minutes or until deep golden brown 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.


white chocolate & cranberry......oh yum!

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