Cranberry White Chocolate Shortbread Cookies

• Vegetarian

• Produce

  • 3/4 cup Cranberries, dried

• Baking & Spices

  • 1/2 cup Brown sugar, packed light
  • 1 tbsp Cornstarch
  • 2 1/4 cups Lily enriched all purpose wheat flour, White
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract, pure
  • 1/4 cup White chocolate

• Dairy

  • 2 sticks Butter, unsalted

Found on thelittlekitchen.net

Ingredients

• 2 1/4 cups White Lily Enriched All Purpose Wheat Flour
• 1 Tablespoon cornstarch
• 1/4 teaspoon salt
• 2 sticks (1 cup) unsalted butter, softened
• 1/2 cup packed light brown sugar
• 2 teaspoons pure vanilla extract
• 3/4 cup chopped dried cranberries
• 1/4 cup chopped white chocolate

Directions

• Mix flour, cornstarch and salt with a whisk in a small mixing bowl. Add the butter and sugar to a medium-sized mixing bowl, cream together using an electric hand mixer, about 1 to 2 minutes. Add vanilla extract and mix thoroughly. Adding mixed dry ingredients in two batches to the wet ingredients, mix until ingredients are combined (with hand mixer) but don’t over mix. Add the cranberries and chopped white chocolate to the cookie dough and mix with rubber spatula. Split cookie dough in half. Add first half to a long pieces of plastic wrap. Shape into 7 to 8-inch logs that are about 1 1/2 inches thick. Once shaped, wrap with another piece of plastic and place in the refrigerator for at least 3 hours or overnight. Heat oven to 350 degrees F. Cut into 1/4 or 1/2 inch thick slices and place on parchment paper lined baking sheets for 10 to 11 minutes.