Cranberry-White Chocolate Shortbread
Ingredients
- 2 cups butter softened
- 1 cup sugar
- 4 cups flour
- 1 pkg Baker’s White Chocolate chopped, 6 squares
- 1 1/2 cups dried cranberries
Instructions
- Preheat oven to 350ºF.
- Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
- Add flour; mix well.
- Stir in chopped chocolate and cranberries.
- Drop rounded tablespoons of dough, 2’ apart, onto ungreased baking sheets.
- Flatten each ball of dough slightly.
- Bake 10-14 minutes or until lightly browned.
- Cool 5 minutes on baking sheets.
- Remove to wire racks; cool completely.