Cranberry Shortbread Cookies

1 cup unsalted butter, softened

1/2 cup powdered sugar

1 tsp vanilla extract

2 cups all-purpose flour

1/4 tsp salt

1/2 cup dried cranberries, chopped

1/4 cup white chocolate chips (optional for extra sweetness)

Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.

In a large bowl, cream together softened butter and powdered sugar until smooth. Mix in vanilla extract.

Add flour and salt, stirring until just combined. Fold in chopped cranberries (and white chocolate chips if using).

Roll the dough into a log, wrap in plastic wrap, and refrigerate for at least 30 minutes. Slice into 1/4-inch rounds and place on the baking sheet.

Bake for 12-15 minutes, or until edges are lightly golden. Let cool on the baking sheet before transferring to a wire rack.

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