Ingredients:
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 (for added sweetness, if desired)
Directions:
Preheat Oven: Line a baking sheet with parchment paper and preheat your oven to 325°F (160°C).
Cream Butter and Sugar: In a large bowl, cream together the softened butter and powdered sugar until smooth. Mix in the vanilla extract.
Combine Dry Ingredients: Add the flour and salt to the butter mixture, stirring until just combined.
If using, fold in the white chocolate chips and chopped cranberries.
Roll the dough into a log, cover it with plastic wrap, and place it in the refrigerator for at least half an hour to shape and chill it.
Cut into 1/4-inch circles from the refrigerated dough, then arrange them on the baking sheet that has been prepared. Bake for 12 to 15 minutes, or until the edges are just starting to brown.
Cool: Allow the cookies to cool on the baking sheet before transferring them to a wire rack to cool completely.