Cranberry Shortbread Stars

Shortbread and cranberries.. two of my favourites so put the two together to make cranberry shortbread cookies. The star shape is a festive addition to any holiday cookie tray

1 cup butter, softened
3/4 cup confectioners' sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup finely chopped dried cranberries

• In a large bowl, beat butter, confectioners' sugar and salt until blended. 
• Beat in vanilla. 
• Gradually beat in flour. Stir in cranberries.
• Shape dough into a disk. 
• Cover and refrigerate 30 minutes or until firm enough to roll.
• Preheat oven to 325°. 
• On a lightly floured surface, roll dough to 1/4-in. thickness. 
• Cut with a floured 2-in. star-shaped cookie cutter. 
• Place 1 in. apart on greased baking sheets.
• Bake 12-15 minutes or until edges are golden brown. 
• Remove from pans to wire racks to cool.

Recipe: Taste of Home