Cranberry-White Chocolate Shortbread
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Yield:
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Source:
| 2 cups | butter, softened |
| 1 cup | sugar |
| 4 cups | flour |
| 1 pkg. (6 squares) | Baker's White Chocolate, chopped |
| 1-1/2 cups | dried cranberries |
make it
PREHEAT oven to 350°F. 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 inches apart, onto ungreased baking sheets. Flatten each ball of dough slightly.
BAKE 10 to 14 minutes or until lightly browned. Cool 5 minutes on baking sheets. Remove to wire racks; cool completely.
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