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