White Chocolate And Cranberry Shortbreads
- 1 cup (2 sticks) butter, at room temperature
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1 1/2 cups flour
- 1/4 cup finely chopped dried cranberries
- 3 oz white chocolate, coarsely grated
- 3 oz white chocolate melts
- None None Pink food color
- Preheat the oven to 350u0b0F. Line 2 baking pans with parchment paper.
- Beat butter, sugar and vanilla extract in large bowl with electric mixer until smooth. Stir in sifted flour in 2 batches. Stir in cranberries and grated chocolate. Drop tablespoons of mixture about 2 inches apart on prepared pans.
- Bake for 15 mins. Cool in pans 2 mins. Remove from pans; cool completely on wire rack.
- Melt white chocolate melts in small heatproof bowl over small saucepan of simmering water; tint with pink food color. Drizzle chocolate over cookies. Let stand at room temperature until set.
butter, sugar, vanilla, flour, cranberries, white chocolate, white chocolate melts, food color
Taken from recipes-plus.com/api/v2.0/recipes/37281 (may not work)