White Chocolate Cranberry Shortbread
1 C butter, softened
1/2 C sugar
1 t vanilla
2 1/3 C flour
1 C dried cranberries, chopped
3/4 white chocolate chips
Preheat oven to 350. Combine butter, sugar and vanilla in large bowl. Beat at medium speed. Reduce speed and add flour, beat until mixture resembles course crumbs. Stir in cranberries and chips. Press mixture firmly into 2 ungreased 9 inch round baking pans. Bake for 22 to 26 minutes or until edges are light golden brown. Cool 15 minutes. Immediately cut each pan into 16 wedges. Cool completely. Carefully remove from pans.
Drizzle: 1/2 C white baking chips & 2 t shortening
Melt remaining chips and shortening in 30 second increments in the microwave, stirring til smooth. Drizzle over cooled wedges. Let stand until set. Yum!