The Christmas baking began today. We are doing a cookie exchange at church this year so when we were having Baby Bean's baptism party, I decided to test out some cookie recipes. I made several pans of shortbread using a shortbread pan that a good friend gave me a few years ago. Dh adored that. I did Chocolate Crinkle Cookies, Gingerbread people and rice krispie squares. The hands down favourite, though, which was so incredibly easy, was this White Chocolate Cranberry shortbread. I almost threw it out because the chocolate chips had turned brown because I had cooked it too long but EVERYONE raved about it and asked for the recipe. I got it from a little booklet of recipes at the grocery store featuring Robin Hood Flour, and a few other "brand" products. I have tried to find it online to share a link but I couldn't so I will just give it to you here - sorry for violating copyright! The tins below are gifts - I don't have much money this year and as a teacher, I love getting home baking (the Christmas season is so busy and it's nice to have yummy treats on hand when company comes). These are for Pk's highland dance teacher and her swim instructor. Next week, the serious baking begins, both for the cookie exchange and for our family Christmas. Thank goodness these kinds of things freeze well! I love baking and so this was a nice thing to get done.
1/2 c corn starch
1/2 tsp salt
1 c unsalted butter, room temperature
3/4 c icing sugar
1 tsp vanilla extract
1/2 c noname sweetened dried cranberries
1/2 c white chocolate chips
icing sugar for dusting
Preheat oven to 300. Line a 9" by 13" baking pan with parchment paper so that it overhangs ends for easy removal. In a large bowl, combine flour with corn starch and salt. In a separate bowl, beat butter with icing sugar and vanilla until very creamy. Stir in flour mixture, then cranberries and chocolate chips. using floured fingers, pat evenly into prepared pan. Using a fork, prick surface all over. Bake in preheated oven for 40 - 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.