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Shortbread: Preheat oven to 300 degrees F (150 degrees C) and place the oven rack in
the center of the oven. Have ready a 8 inch (20 cm) tart pan with a
removable bottom.
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar
until smooth (about 2 minutes). Beat in the vanilla extract.
In a separate
bowl whisk together the all purpose flour, cornmeal, rice flour, and salt. Add
this mixture to the butter and sugar mixture and beat just until incorporated.
Fold in the dried cranberries and white chocolate chips.
Press the
shortbread dough evenly into the tart pan. Prick the surface of the
shortbread with a fork to prevent the shortbread from puffing up.
Then, using a sharp knife,
score (make shallow lines)
the top of the shortbread into 12 even pieces. Sprinkle a little white
granulated sugar on the top of the shortbread.
Place in
the preheated oven and bake until the shortbread has nicely browned (biscuit
color), about 50 to 60 minutes. Transfer
shortbread to a wire rack to cool for 5 to 10 minutes before removing from tart pan. Place
the shortbread round on a cutting board and cut into 12
wedges (along the lines
scored). Cool completely on a wire rack.
Makes 12 shortbread
wedges.
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. If you cannot find it just substitute
regular cornstarch (corn flour) for the rice flour. Also, try to use a good
quality unsalted butter and pure vanilla extract, not imitation vanilla
extract. The imitation vanilla
extracts are made with synthetic vanilla (from glycoside found in the
sapwood of certain conifers or from coal extracts) and leave a bitter after
taste. Products labeled 'Vanilla Flavoring' are a combination of pure
vanilla extract and imitation vanilla extract.
