Cranberry Shortbread Cookies Quick and Easy Recipe

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Preheat your oven to 325°F (160°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
Beat in the vanilla extract and almond extract (if using).
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Gently fold in the dried cranberries.
Divide the dough in half. On a lightly floured surface, shape each half into a log about 1.5 inches in diameter. Wrap the logs tightly in plastic wrap and chill in the refrigerator for at least 30 minutes, or until firm.
Once chilled, unwrap the logs and slice them into 1/4-inch thick rounds.
Place the cookie slices about 1 inch apart on the prepared baking sheets.
Bake for 18-22 minutes, or until the edges are lightly golden brown. The centers should still look pale.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

For an extra festive touch, you can lightly dust the tops of the cookies with powdered sugar after they have cooled.
Store cooled cookies in an airtight container at room temperature for up to a week.
If you don’t have dried cranberries, you can substitute with dried cherries or finely chopped candied orange peel.