Cranberry-White Chocolate Shortbread

• 2 cups butter, softened
• 1 cup sugar
• 4 cups flour
• 1 pkg. (170 g) Baker's White Chocolate, chopped
• 1-1/2 cups dried cranberries

1. Preheat oven to 350F.
2. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
3. Add flour; mix well.
4. Stir in chopped chocolate and cranberries.
5. Drop rounded tablespoons of dough, 2 inches apart, onto ungreased baking sheets.
6. Flatten each ball of dough slightly.
7. Bake 10 to 14 minutes or until lightly browned.
8. Cool 5 minutes on baking sheets.
9. Remove to wire racks; cool completely.

butter, sugar, flour, chocolate, cranberries

Taken from www.kraftrecipes.com/recipes/cranberry-white-chocolate-shortbread-86952.aspx (may not work)