White Chocolate And Cranberry Shortbreads - cooking recipe

Ingredients

1 cup (2 sticks) butter, at room temperature
1/4 cup sugar
1 tsp vanilla extract
1 1/2 cups flour
1/4 cup finely chopped dried cranberries
3 oz white chocolate, coarsely grated
3 oz white chocolate melts
None None Pink food color

Preparation

Preheat the oven to 350\u00b0F. Line 2 baking pans with parchment paper.
Beat butter, sugar and vanilla extract in large bowl with electric mixer until smooth. Stir in sifted flour in 2 batches. Stir in cranberries and grated chocolate. Drop tablespoons of mixture about 2 inches apart on prepared pans.
Bake for 15 mins. Cool in pans 2 mins. Remove from pans; cool completely on wire rack.
Melt white chocolate melts in small heatproof bowl over small saucepan of simmering water; tint with pink food color. Drizzle chocolate over cookies. Let stand at room temperature until set.