These shortbread cookies are fairly easy to make and when wrapped in cellophane and festive ribbon, make a great gift for family and friends.
2 cups all-purpose flour
1/4 teaspoon salt
2 sticks unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup finely chopped dried cranberries
In a large bowl, sift the flour and salt.
Cream butter and powdered sugar in a bowl of a standing mixer until light and fluffy. Beat in vanilla.
Reduce the speed to low and beat in the flour mixture and dried cranberries until just incorporated.
Gather dough and form a disc. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
Preheat oven to 350F. Line two baking trays with parchment paper.
On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into rounds or other shapes using a floured cookie cutter. Place on the prepared baking sheets and place in the refrigerator for about 15 minutes.
Bake the cookies for 8 to 10 minutes, or until cookies are lightly browned.
Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool completely.