Cranberry-White Chocolate Shortbread

By Mirella

Ingredients

• 2 cups Butter, softened
• 1 cup Sugar
• 4 cups Flour
• 1 pkg. (6 squares) Baker's White Chocolate, chopped 1-1/2 cups Dried cranberries

Preparation

Step 1

PREHEAT oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add flour; mix well.

STIR in chopped chocolate and cranberries. Drop rounded tablespoons of dough, 2 inches apart, onto ungreased baking sheets. Flatten each ball of dough slightly.

BAKE 10 to 14 minutes or until lightly browned. Cool 5 minutes on baking sheets. Remove to wire racks; cool completely.