Chunky White Chocolate-Cranberry Shortbread

• 2 cups butter, softened
• 1 cup superfine sugar
• 3-1/2 cups flour
• 1/2 cup corn starch
• 1 pkg. (170 g) Baker's White Chocolate, chopped
• 1/2 cup dried cranberries
• 3 Tbsp. sifted icing sugar

1. Heat oven to 350F.
2. Beat butter and superfine sugar in large bowl with mixer on high speed until light and fluffy.
3. Mix flour and corn starch.
4. Gradually add to butter mixture, beating well after each addition.
5. Stir in chocolate and cranberries.
6. Drop by heaping tablespoonfuls, 1 inch apart, onto baking sheets.
7. Bake 20 to 25 min.
8. or until lightly browned.
9. Cool 5 min.
10. on baking sheets.
11. Remove to wire racks; cool completely.
12. Sprinkle with icing sugar.

butter, sugar, flour, corn starch, chocolate, cranberries, icing sugar

Taken from www.kraftrecipes.com/recipes/chunky-white-chocolate-cranberry-shortbread-128072.aspx (may not work)