This recipe was a lucky find. It arrived in the mail one day along with the holiday edition of my magazine subscription. Normally I chuck promotional material as soon as I pull it out of the mail, but because this flyer had tasty baked goodies on the front, so I decided to flip through it and came across this recipe, which is an excellent jazzed-up version of classic holiday shortbread.
We made it as part of the goody bags for Z’s first birthday party and received good feedback, so we decided to add it to our list of Christmas baking. It got rave reviews from a number of family and friends over the Christmas holidays and many people have asked us for the recipe. So finally, after a long hiatus that involved Christmas festivities, a computer break down and an adjustment to my new life as a working mom, we are giving the people what they want: a copy of this recipe.
If you want to try it yourself…
Cranberry & White Chocolate Shortbread (source: Robin Hood Flour promotional flyer)
1 3/4 cups flour
1/2 cup cornstarch
1/2 tsp. salt
1 cup unsalted butter, room temperature
3/4 cup icing sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
- Preheat oven to 300°F. Line a 9″ x 13″ baking pan with parchment paper so that it overhangs ends for easy removal.
- In a large bowl, combine flour with cornstarch 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 hands, pat evenly into prepared pan. Using a fork, prick surface all over.
- Bake in a preheated oven 40-50 minutes or until deep golden around the 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.
- Freezes well.
Makes 48 bars.
Total time: 65 minutes