My regular shortbread is always a hit hit at the holidays, so I decided to try some with dried cranberries.
1 pound butter, softened
3 c. flour
1 c. Rice flour (found in Asian section of market)
1 c. sugar
1 t. vanilla
7 oz. dried cranberries
4 oz. white chocolate chips or white baking pieces or white "Candy Melts"
Beat butter in bowl of electric mixture. Add sugar, and beat until fluffy. Mix regular flour with rice flour, and add, half at a time. Add vanilla and beat. Stir in dried cranberries.
Press dough evenly into a jelly roll pan. Using a fork, make "lines" across top, going both directions. Prick dough with fork, every 2 inches.
Bake at 325 for 20 minutes, or until edges start to get slightly golden.
Let cool in pan for 10 minutes, then cut into squares while pan is still warm. Cool completely, then drizzle with melted white chocolate.
A great afternoon snack with a glass of prosecco and cranberry juice!