Cranberry and White Chocolate Shortbread

• 1 34 cups all-purpose flour
• 12 cup cornstarch
• 12 teaspoon salt
• 1 cup butter, room temperature
• 34 cup icing sugar
• 1 teaspoon vanilla extract
• 12 cup dried cranberries
• 12 cup white chocolate chips
• icing sugar, for dusting

1. Preheat oven to 300F Grease a 9x13 baking pan.
2. In a large bowl, combine flour with cornstarch and salt.
3. In a separate bowl, beat butter with icing sugar and vanilla until very creamy.
4. Stir in flour mixture, then cranberries and chocolate chips.
5. Using floured fingers, pat evenly into prepared pan.
6. Using a fork, prick surface all over.
7. Bake in preheated oven for 40-50 minutes or until deep golden around the edges.
8. Let stand in pan on wire rack for 30 minutes.
9. Slice into bars while still warm, cool completely.
10. Dust with icing sugar, if desired.
11. Makes 48 bars and they freeze great.

flour, cornstarch, salt, butter, icing sugar, vanilla, cranberries, white chocolate chips, icing sugar

Taken from www.food.com/recipe/cranberry-and-white-chocolate-shortbread-443543 (may not work)