The Love Of Sweet Treats: Cranberry & White Chocolate Shortbread


Source: The Love Of Baking (Robin Hood)

Prep Time: 15 min
Bake Time: 50 min
Makes 48 bars
Freezes: Excellent

1 3/4 cups Robin Hood all purpose flour
1/2 cup Fleischmann's Canada Brand corn starch
1/2 tsp. salt
1 cup unsalted butter, room temperature
3/4 cup icing sugar
1 tsp. vanilla extract
1/2 cup dried cranberries
1/2 cup white chocolate chips
Icing sugar for dusting (optional)

Preheat oven to 300F. Line a 9x13" baking pan with parchment paper so that it overhangs ends for easy removal.
In a large bowl, combine flour with corn starch and salt.
In a separate bowl, beat butter with icing sugar and vanilla until very creamy. Stir in flour mixture, then cranberries and chocolate chips. Using floured fingers, pat evenly into prepared pan. Using a fork, prick surface all over.
Bake in preheated oven for 40 - 50 minutes or until deep golden around edges. Let stand in pan on wire rack for 30 minutes. Using parchment paper, lift out of pan. Slice into bars while still warm. Cool completely. Dust with icing sugar if desired.