Snowy White Chocolate Cranberry Shortbread My Easy Recipe

Instructions:

1. Cream butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
2. Add vanilla: Beat in the vanilla extract.
3. Combine dry ingredients: In a separate bowl, whisk together the flour and salt.
4. Gradually add dry ingredients to wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
5. Fold in white chocolate and cranberries: Gently fold in the white chocolate chips and dried cranberries.
6. Chill the dough: Form the dough into a disc, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 1 hour (or up to 2 days).
7. Preheat oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
8. Roll and Cut (or Slice): On a lightly floured surface, roll out the dough to about 1/4-inch thickness (or shape it into a log, and slice cookies). Use cookie cutters to cut out shapes, or use a knife to cut squares or rectangles.
9. Bake: Place the cookies on the prepared baking sheet and bake for 12-15 minutes, or until the edges are lightly golden brown. The centers should still be pale.
10. Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.