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Ingredients
| all-purpose flour (unsifted): 1 3/4 cups |
| cornstarch: 1/2 cup |
| salt: 1/2 tsp |
| salted butter: 1 cup (room temperature) |
| powdered sugar (unsifted): 3/4 cup |
| vanilla extract: 1 tsp |
| dried sweetened cranberries: 1/2 cup |
| white chocolate chips: 1/2 cup |
| powdered sugar (for dusting) |
Cranberry and White Chocolate Shortbread
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
50 min -
Servings
48 serving(s)
Tags
- Preheat oven to 300°F Grease a 9x13 baking pan.
- 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 the edges.
- Let stand in pan on wire rack for 30 minutes.
- Slice into bars while still warm, cool completely. Dust with icing sugar, if desired.
- Makes 48 bars and they freeze great.