Our headchef Len Rogers shares his easy to make cranberry shortbread recipe for Christmas.
2 1/2 cups all purpose flour
1/2 cup sugar
1 cup salted butter
1/2 cup dried cranberries
1/8 cup white chocolate chips
1. Preheat oven to 300°F (150°C). Grease and line a baking pan with parchment paper for easy removal.
2. Combine flour and sugar in a large mixing bowl. Then cut in butter until mixture resembles fine crumbs.
3. Stir in cranberries and knead until smooth. Pinch off dough in desired cookie sizes, and place evenly on baking pan.
4. Bake 15-20 minutes or until bottoms just start to brown. Cool on the baking sheet for 5 minutes, then remove & cool completely on wire rack.