CRANBERRY & WHITE CHOCOLATE SHORTBREAD

By mitzzy

Ingredients

• 1 3/4 cups (425 mL) Robin Hood® All Purpose Flour
• 1/2 cup (125 mL) Fleischmann’s® Canada Brand Corn Starch
• 1/2 tsp (2 mL) salt
• 1 cup (250 mL) unsalted butter, room temperature
• 3/4 cup (175 mL) icing sugar
• 1 tsp (5 mL) vanilla extract
• 1/2 cup (125 mL) dried cranberries
• 1/2 cup (125 mL) white chocolate chips
• icing sugar for dusting (optional)

Details

Servings 48

Preparation

Step 1

1. Preheat oven to 300°F (150°C). Line a 9” x 13” (3 L) baking pan with parchment paper so that it overhangs ends for easy removal.
2. In a large bowl, combine flour with corn starch and salt.
3. 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.
4. Bake in preheated oven 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.