MILLIONAIRE'S CRANBERRY & WHITE CHOCOLATE SHORTBREAD
My husband is a cookie monster and the perfect person to try new recipes. Our English friend, Claire, made these for our school's bake sale and he gobbled up a quarter pound of butter and sugar by himself in one evening! She happily shared the recipe and it has made appearances at baby showers, dinner tables, and picnics ever since. One Christmas, I substituted dried Michigan cherries and dark chocolate and passed out tins to our friends and neighbors. This recipe has made it all through town.
Nota bene: This shortbread may be frozen for 60 days. Defrost at room temperature.
1 1/4 cup white flour
1/2 cup semolina flour
2 sticks unsalted butter, room temperature
1/2 cup superfine sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1. Preheat oven to 300 degrees F.
2. Lightly spray a half sheet baking pan with cooking oil.
3. In a medium sized bowl, mix the flour and semolina together and then add the butter. Using your fingertips, rub the butter into the flour mixture until it resembles breadcrumbs.
4. Stir in the sugar, cranberries, and white chocolate.
5. Squeeze the mixture together to make a smooth dough. Divide into two equally sized portions.
6. On a lightly floured surface, roll out each portion into an 8 inch round and place on the half sheet baking pan.
7. Crimp the edges to decorate, pinch all over with a fork and score each round into 8 wedges with a sharp knife.
8. Chill for at least 30 minutes until firm.
9. Place the tray in the preheated oven and bake for 40 minutes, or until golden brown. Remove from the oven.
10. Score the wedges again and sprinkle the cooked shortbread with the superfine sugar.
11. Allow the shortbread to cool on tray for 5 minutes, then carefully lift off and transfer to a wire rack to finish cooling.
12. Cut into wedges and serve.