Cranberry Shortbread

By 11650

Ingredients

• 2/3 C dried, sweetened cranberries
• 3/4 C p. sugar
• 1 C unsalted butter, softened
• 1 t vanilla extract
• 1/4 t salt
• 2 C flour
• 2 oz white chocolate, melted, cooled slightly
• crystal sugar

Preparation

Step 1

1. Heat oven to 325 F. Line a 9X9 pan with strip of foil or parchment, allowing edges to hang over opposite sides.
2. In food processor, blend cranberries and p. sugar until cranberries are finely chopped; transfer to mixing bowl. Blend butter into cranberry mixture until smooth, then add vanilla and salt. Stir in flour until completely combined.
3. Press dough evenly into lined pan. Bake until firm and pale brown, about 30 minutes. Let cool in pan about 10 minutes.
4. Run a knife around the edges and lift shortbread from the pan using the parchment overhang. Gently score shortbread into 12- 4 inch or 18- 3 inch triangles and let cool completely. Cut cookies following score marks.
5. Place melted chocolate in a plastic bag, snip off a small corner and drizzle chocolate over cookies. Sprinkle with sugar and tap off excess. Allow to set 30 minutes. Store airtight for up to 5 days.