Cranberry White Chocolate Shortbread

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/2 cup dried cranberries
• 1/2 cup white chocolate chips
• 1 teaspoon vanilla extract
• Pinch of salt

Calories (per serving):

Cooking Steps:

1. Cream Butter and Sugar:
   • In a bowl, cream together softened butter and granulated sugar until light and fluffy.
2. Add Vanilla Extract:
   • Incorporate vanilla extract into the butter-sugar mixture and mix well.
3. Combine Dry Ingredients:
   • In a separate bowl, whisk together all-purpose flour and a pinch of salt.
4. Gradually Add Dry Ingredients:
   • Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
5. Fold in Cranberries and White Chocolate:
   • Gently fold in dried cranberries and white chocolate chips, distributing them evenly throughout the dough.
6. Shape the Dough:
   • Form the dough into a log shape or press it into a square or rectangular shape, depending on your preference.
7. Chill the Dough:
   • Wrap the dough in plastic wrap and refrigerate for at least 1-2 hours or until firm.
8. Preheat Oven:
   • Preheat the oven to 350°F (175°C).
9. Slice and Bake:
   • Slice the chilled dough into rounds or squares and place them on a parchment-lined baking sheet. Bake until the edges are golden brown.
10. Cool:
    • Allow the Cranberry White Chocolate Shortbread to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
11. Serve and Enjoy:
    • Serve these delightful shortbread cookies and relish the delightful combination of buttery richness, tart cranberries, and sweet white chocolate. Perfect for festive gatherings or as a delightful gift.