White Chocolate Cranberry Shortbread

White Chocolate Cranberry Shortbread

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Ingredients:
1 cup unsalted butter, room temperature
1/2 cup powdered sugar + 2 tbsps.
1/4 cup cornstarch
1 1/2 cups all purpose flour
1/2 tsp. salt
1 tsp. vanilla extract
1 cup chopped dried cranberries
1/2 cup white chocolate chips

Instructions:
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
In the bowl of a stand mixer, beat butter until light and fluffy, with a paddle attachment. Slowly add in the powdered sugar until batter is light and fluffy.
Sift in the cornstarch and mix through. Sift in flour & salt and mix.
Add in vanilla and mix. Add in cranberries and white chocolate and mix slowly, until well combined. Using a small cookie scoop, place balls of dough onto the cookie sheet. Gently press down each ball to make a disc shape. Bake for 15-18 minutes or until the bottom of the cookie is lightly browned. Remove cookies from the oven and let cool on a cooling rack. Enjoy.

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