Dark Chocolate Cranberry Shortbread

In a medium bowl, whisk together the flour with the salt.

In a large mixing bowl, mix the butter on high speed for about a minute. Sift in the sugar and continue to beat until light and fluffy, about 2-3 minutes. Add the flour and stir in until just about combined. Stir in the chopped cranberries, reserving about 2 tablespoons for decorating the tops.

Divide the dough into two portions. Wrap each dough ball in plastic wrap and put it in the fridge for about 1/2 hour to chill.

Preheat oven to 350 degrees F. Line two baking trays with parchment paper.

On a lightly floured surface roll out the dough to about 1/2 inch thick. Using 2 inch holiday cookie cutters, cut out as many as you can from each disk. Dough can be re rolled and cut again. Chill unbaked cookies for 5 minutes.

Bake chilled cookies for about 12 – 15 minutes. Remove from oven and place on a wire rack to cool completely. Don't let the cookies brown. If you notice the edges start browning, remove from the oven.

Place the chocolate in a double boiler set over simmering water. Stir until it melts. This will take about 3 minutes or so.

When the cookies have cooled, turn them upside down and dip them in the melted chocolate. Place dipped cookies on a baking rack. Immediately sprinkle over remaining chopped cranberries.

Allow the chocolate to dry completely, this will take about one hour. Store in layers in a tupperwear box between sheets of parchment paper.