White Chocolate Cranberry Shortbread

I haven't baked in SO long! I have been to busy with other things, but now that the Christmas Season is upon us, I am back to baking.

This is a definite crowd pleaser!

1/2lb butter, at room temperature
3/4 cup icing sugar
2 teaspoons grated orange zest
1/2 tsp pure vanilla extract
1/3 cup dried cranberries, coarsely chopped
1/3 cup white chocolate chips
1-1/2 cups all-purpose flour
1/4 cup cornstarch
Preheat the oven to 300 degrees F.
Place the butter and icing sugar in a mixing bowl and beat until light.
Beat in the flour and cornstarch until well incorporated.
Mix in the zest, vanilla, cranberries and chocolate chips.
Flatten the dough into a 1/2-inch thick disc; wrap and refrigerate for 20 minutes.
Roll out the dough on a lightly floured surface to a 1/4-inch thickness.
Dip small cookie cutters in flour (this prevents the dough from sticking) and use them to cut out the cookies.
Place on non-stick or parchment-lined baking sheets.
Bake 15-18 minutes, or until very pale golden on the edges.