Cranberry White Chocolate Shortbread
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- 4 stick
- butter, warm
- 1 c
- 4 c
- 1 pkg
- hershey's white chocolate chips
- 1-1/2 c
- dried cranberries
1Preheat oven to 350.
Beat butter and sugar in large bowl w/ electric mixer until light and fluffy.
2Add flour and mix well.
Stir in chocolate chips and cranberries.
3Drop rounded tablespoon of dough, apart, onto I greased baking sheet. Flatten each ball of dough slightly.
4Bake 10 to 14 minutes or until lightly browned. Cool 5 minutes on baking sheet.
Store in airtight container at room temperature up to one week or freeze.