Cranberry Shortbread Cookies
Ingredients:

2 cups all-purpose flour
1/2 cup cornstarch
1/2 tsp salt
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1/2 cup dried cranberries, roughly chopped (or use candied cranberries for extra sweetness)
1 tbsp orange zest (optional, for extra flavor)
1/4 cup granulated sugar (for rolling the cookies)
Instructions:
Preheat the Oven:

Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone baking mats.
Make the Dough:

In a medium bowl, whisk together the flour, cornstarch, and salt.
In a large mixing bowl, beat the softened butter and powdered sugar with an electric mixer on medium speed until light and creamy, about 2-3 minutes.
Add the vanilla extract and beat to combine.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
Stir in the chopped dried cranberries and orange zest (if using). The dough will be soft and slightly crumbly.
Shape the Cookies:

Scoop about 1 tablespoon of dough and roll it into a ball. Roll each ball in the granulated sugar to coat lightly.
Place the dough balls on the prepared baking sheets, spacing them about 1 inch apart.
Use the bottom of a glass or your fingers to gently flatten each dough ball into a round disc, about 1/2-inch thick.
Bake:

Bake the cookies for 12-15 minutes, or until the edges are just golden. Keep an eye on them, as they can brown quickly.
Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
Serve & Enjoy:

Once cooled, serve these delicious cranberry shortbread cookies as a sweet treat for tea time, holiday gatherings, or as part of your seasonal cookie platter.