Cranberry-White Chocolate Shortbread

By ldelmas

Ingredients

• 2 cups (4 sticks) butter, softened1cup sugar4cups flour1pkg. (6 squares) BAKER'S White Chocolate, chopped1-1/2cups dried cranberries

Preparation

Step 1

HEAT oven to 350°F. Beat butter and sugar in large bowl with mixer until light and fluffy. Add flour; mix well. Stir in chocolate and cranberries.

DROP rounded tablespoons of dough, 2 inches apart, onto baking sheets; flatten slightly.

BAKE 10 to 14 min. or until lightly browned. Cool 5 min. on baking sheets. Remove to wire racks; cool completely.
Kraft Kitchens TipsSize-WiseLooking for something to serve at a tea? This recipe serves 48, so you can freeze the leftovers for another special occasion.SIZE WISE:Looking for something to serve at a tea? This recipe serves 48, so you can freeze the leftovers for another special occasion.Substitute;Prepare as directed, using 6 squares BAKER'S Semi-Sweet Baking Chocolate.Storage Know-How;After cookies are completely cooled, wrap in plastic wrap and place in airtight container or resealable freezer-weight plastic bag. Cookies can be frozen up to 1 month. Thaw at room temperature before serving.