• Cranberry & White Chocolate Shortbread
    Cranberry & White Chocolate Shortbread
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  • Preparation Time 15 minutes
  • Baking Time 50 minutes
  • Makes 48 bars
  • Freezing Excellent
  • Cranberry & White Chocolate Shortbread
    Cranberry & White Chocolate Shortbread

Ready.
Set.
Make.

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Ingredients

  • 1 ¾ cups Robin Hood® Original All Purpose Flour
  • ½ cup corn starch
  • ½ tsp salt
  • 1 cup unsalted butter, room temperature
  • ¾ cup icing sugar
  • 1 tsp vanilla extract
  • ½ cup dried cranberries
  • ½ cup white chocolate chips
  • icing sugar for dusting (optional)

Serving Size: 48 bars

Next

Directions

Serving Size: 48 bars

  • 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.
Finish

Finished!

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