Chocolate Cranberry Shortbread Cookies

Ingredients:

• 2 cups (1 lb) butter, softened (sub vegan butter to make it vegan!)
• 1 cup confectioner's sugar
• 2 tsp vanilla extract
• 3 cups all purpose flour
• 1 cup cornstarch
• 1 1/3 cup mini chocolate chips
• 1 cup dried cranberries, chopped

Instructions:

1. Preheat oven to 300° F.
2. In a separate bowl, combine flour and cornstarch. Set aside.
3. Using your stand-mixer with your beater blade (or in a large bowl) beat together the butter and the sugar until light and fluffy. Mix in vanilla.
4. Add the flour mixture into the butter mixture until smooth.
5. Stir in chocolate chips and cranberries to the cookie batter.
6. Using a small cookie scoop, scoop dough and drop onto ungreased or parchment-lined cookie sheets. Press down to flatten (these don't spread) Bake 25-30 minutes (adjust to about 18-20 minutes if baking in convection oven).
7. Remove from oven and transfer to wire racks to cool completely.
8. Store in an airtight container or freeze.

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