Cranberry & White Chocolate Shortbread

  • 1 ¾ cups flour*
  • ½ cup cornstarch
  • ½ tsp. salt
  • 1 cup butter, softened
  • ¾ cup icing sugar
  • 1 tsp. vanilla
  • ½ cup dried cranberries, chopped
  • ½ cup white chocolate chips

Preheat oven to 300F and grease a 9” x 13” baking pan. Beat butter, icing sugar and vanilla until creamy, 4 – 5 minutes. Stir in flour, cornstarch, salt, cranberries and chocolate chips. Pat evenly into prepared pan. The mixture is sticky, so the easiest way to do this is with your lightly floured hand. Prick with a fork. Bake for 30 – 40 minutes or until lightly golden brown. Cool on wire rack for 30 minutes, then cut into bars while still slightly warm. Cool completely.

*I made this recipe gluten free by substituting for the flour with ½ cup coconut flour, ½ cup brown rice flour, ¾ cup tapioca starch and ½ tsp. xanthan gum.

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