Cranberry White Chocolate Shortbread
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2 cups (4 sticks) butter, softened
1 cup sugar
4 cups flour
1 package (6 squares) Baker's Premium White Baking Chocolate, chopped
2-1/2 cups dried cranberries
Preheat oven to 350 degrees F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add flour; mix well.
Stir in chopped chocolate and cranberries. Drop rounded tablespoons of dough, 2 inches apart, onto ungreased baking sheets. Flatten each ball of dough slightly.
Bake 10 to 14 minutes or until lightly browned. Cool 5 minutes on baking sheets. Remove to wire racks; cool completely.