Dried Cranberry Shortbread Cookie

In a large bowl, sift the flour and salt.

Cream butter and powdered sugar in the 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 it into a disk. Wrap the disk with plastic wrap and refrigerate for about 30 minutes to chill.

Preheat oven to 350 F. Line 2 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 the cookies on the prepared baking sheets about an inch apart. When done place trays 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.