Cranberry White Chocolate Shortbread Cookies

By Connie

Ingredients

• • 2 cups (4 sticks) butter, softened
• • 1 cup sugar
• • 4 cups flour
• • 1 package (6 squares) Baker's Premium White Baking Chocolate, chopped
• • 1-1/2 cups dried cranberries

Preparation

Step 1

Preheat oven to 350 degrees F.
1. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
2. Add flour; mix well.
3. Stir in chopped chocolate and cranberries.
4. Drop rounded tablespoons of dough, 2 inches apart, onto ungreased baking sheets.
5. Flatten each ball of dough slightly.
6. Bake 10 to 14 minutes or until lightly browned.
7. Cool 5 minutes on baking sheets.
8. Remove to wire racks; cool completely.
9. Store in airtight container at room temperature up to 1 week.