1/2 cup sugar
1 teaspoon vanilla
2 1/3 cups all-purpose flour
1 cup dried cherries, chopped
3/4 cup white baking chips
1/2 cup white baking chips
2 teaspoons shortening
Heat oven to 350°F.
Combine butter, sugar and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until mixture resembles coarse crumbs. Stir in cherries and white baking chips.
Press mixture firmly and evenly into 2 ungreased (9-inch) round baking pans. Bake 22-26 minutes or until edges are light golden brown. Cool 15 minutes. Cut each pan into 16 wedges. Cool completely. Remove from pans.
Melt white chocolate and shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth. Drizzle over cooled wedges. Let stand until set.
Shortbread is a drier and more crumbly dough, so make sure to press it firmly into each pan before baking to ensure the dough holds together.