Cranberry White Chocolate Shortbreads: Preheat
your oven to 325 degrees F (165 degrees C) and place the oven rack in
the center of the oven. Have ready a 9 inch (23 cm) tart pan with a
removable bottom. Butter the bottom of the pan.
In the bowl of your electric stand mixer, fitted
with the paddle attachment (or with a hand mixer), beat the butter and sugar
until combined. Beat in the vanilla extract, if using.
In a separate
bowl whisk together the all purpose flour with the salt. Add
this mixture to the butter and sugar mixture and beat just until incorporated.
Fold in the dried cranberries and white chocolate chips.
shortbread evenly into the tart pan. Prick the surface of the
shortbread with a fork to prevent the shortbread from puffing up.
the preheated oven and bake until the shortbread has turned a golden brown
color, about 30 to 35 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. Cool completely
on a wire rack.
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