It's Christmas...Time For Cranberry, White Chocolate Shortbread

 

  

Ingredients:      
         

•  250ml (8 1/3 fl oz) butter, at room temperature
• 125g (3/4 cup) icing sugar mixture
• 1 tsp vanilla essence
•  2 cups plain white flour
• 75g (1/2 cup) dried cranberries, coarsely chopped
• 100g (3.5 oz) white chocolate, finely chopped 

Directions:

Step 1... Preheat oven to 160°C  (325 degrees F). Line 2 baking trays with non-stick baking paper. Use an electric beater to beat the butter, icing sugar and vanilla in a bowl until very pale and creamy.

 

 Step 2... stir in the flour, dried cranberries and chocolate. Turn onto a lightly floured surface and bring the dough together.

 

Step 3... Roll tablespoonfuls of the dough into balls. Place, about 5cm apart, on the trays. Use a fork to flatten slightly. (See note) Place in the fridge for 15 minutes to chill.

 

 Step 4... Bake, swapping trays halfway through cooking, for 15-18 minutes or until golden. Set aside on the trays for 5 minutes to cool before transferring to a wire rack to cool completely

Great traditional cookies...enjoy! Happy Holidays