Cranberry-White Chocolate Shortbread Bars

                 I really, truly would love to sit and have a cup of coffee with all of you.
            Wouldn't that be a wonderful thing??? I love the thought. I would serve you a
            warm drink and share with you these awesome holiday bars...because, they are
            so darn good. Until that day comes of having you over. I will post this recipe so
            everyone can enjoy...Sweet and Tart.

                                             Cranberry-White Chocolate Shortbread Bars
             Filling:
             2 cups fresh cranberries
             3/4 cups white sugar
             3 tablespoons water

             Shortbread:
             2 cups all-purpose flour
             1/4 teaspoon salt
             2 tablespoons cornstarch
             1 cup salter butter, room temperature
             1/3 cup brown sugar
             1/3 cup white chocolate chips
             1/2 teaspoon vanilla extract

            1) Preheat oven to 375 degrees. Spray a 9x9 baking pan.
            2) In a medium saucepan, place the filling ingredients in the pan and boil
            for 5 to 8 minutes or until filling becomes thick and saucy. Remove from
            heat and let cool.
            3) In a separate bowl, mix the flour, cornstarch and salt. Set aside.
            4) In another bowl with an electric mixer cream butter and sugar until
            smooth, add vanilla. Gently stir in the flour mixture just until incorporated.
            Stir in the white chocolate chips.
            4) Evenly press two-thirds of the shortbread into the bottom of the prepared
            pan. Then evenly spread the cranberry filling over the shortbread leaving
            1/4 inch border.
            5) With remaining shortbread dough, using your fingers, crumble it over the
            cranberry filling. Then lightly press the dough into the filling.
            6) Bake in preheated oven for 30 minutes, or until golden brown. Allow
            to cool in pan and cut into squares.