Cranberry & White Chocolate Shortbread
With the irresistible combination of sweet white chocolate and tart cranberries, everyone will want to try these yummy shortbread cookies. Better bake some extras!
- Preheat oven to 300°F (150°C). Grease and line a 9” x 13” (3 L) baking pan with parchment paper overlapping two sides for easy removal.
- Combine flour, corn starch and salt in a large mixing bowl.
- Beat butter icing sugar and vanilla until creamy. Stir in flour mixture, cranberries and chocolate chips. Pat evenly into prepared pan. Prick with a fork.
- Bake in preheated oven for 40 to 50 minutes or until deep golden around edges. Let stand in pan on wire rack for 30 minutes. Using parchment paper, lift out of pan. Slice into bars while still warm. Cool completely. Dust with icing sugar if desired.
Have fun with your little ones by letting them add the ingredients.
Now that the hard part is done, your kids can help you finish up by patting the mixture into the pan.
|Servings Per Recipe||1 serving (14 g)|