White Chocolate Cherry Shortbread

White Chocolate Cherry Shortbread (Adapted from Land O Lakes)

For the shortbread
2 1/3 cups all-purpose flour
1/2 teaspoon salt
16 tablespoons unsalted butter, softened
1/2 cup vanilla sugar
1 teaspoon vanilla
1 cup dried cherries, chopped
4 1/2 ounces (about 3/4 cup) white chocolate chips or chunks

For the drizzle
3 ounces (about 1/2 cup) chopped white chocolate, melted

To prepare the shortbread
Preheat oven to 350 degrees.
In a medium bowl, whisk together flour and salt.
In a large mixing bowl, beat together butter, sugar and vanilla until smooth and creamy. Add dry ingredients and mix just until the mixture resembles course crumbs. Add chopped cherries and white chocolate, stirring until combined and a dough starts to form.
Divide dough between two 9" round baking pans - press mixture down firmly in each to form an even layer. Place into the oven and bake until the edges are light golden brown, about 20 to 24 minutes. Remove and place pans on a wire rack to cool for 15 minutes. Immediately cut each pan into 12 wedges and allow to cool completely. Remove wedges from the pan.
For the drizzle
Drizzle chocolate over the tops of the wedges and allow shortbread to stand until the chocolate sets before serving.
Makes 24 cookies.

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