Preheat oven to 300 degrees F (150 degrees C) and
place the oven rack in
the center of the oven. Have ready a 8 inch (20 cm) tart pan with a
In the bowl of your electric mixer (or with a
hand mixer), beat the butter and sugar
until smooth (about 2 minutes). Beat in the vanilla extract.
In a separate
bowl whisk together the all purpose flour, cornmeal, rice flour, and salt. Add
this mixture to the butter and sugar mixture and beat just until incorporated.
Fold in the dried cranberries and white chocolate chips.
shortbread dough evenly into the tart pan. Prick the surface of the shortbread
with a fork to prevent the shortbread from puffing up.
Then, using a sharp knife,
(make shallow lines) the top of the shortbread into 12 even pieces. If desired,
sprinkle the top of the shortbread with finely ground pistachio nuts.
the preheated oven and bake until the shortbread is a nice biscuit
color, about 40-50 minutes. Transfer
shortbread to a wire rack to cool for 5 to 10 minutes before removing from tart pan. Place
the shortbread round on a cutting board and cut into 12
wedges (along the lines
scored). Cool completely on a wire rack.