Chunky White Chocolate-Cranberry Shortbread

1. 1

   Heat oven to 350F.

2. 2

   Beat butter and superfine sugar in large bowl with mixer on high speed until light and fluffy.

3. 3

   Mix flour and corn starch.

4. 4

   Gradually add to butter mixture, beating well after each addition.

5. 5

   Stir in chocolate and cranberries.

6. 6

   Drop by heaping tablespoonfuls, 1 inch apart, onto baking sheets.

7. 7

   Bake 20 to 25 min.

8. 8

   or until lightly browned.

9. 9

   Cool 5 min.

10. 10

    on baking sheets.

11. 11

    Remove to wire racks; cool completely.

12. 12

    Sprinkle with icing sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.