Cranberry & White Chocolate 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 mix until just incorporated. Fold in the dried cranberries.

Divide the dough into two portions. Form each one into a ball and then slightly flatten it with your hands. Wrap each disk 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 a 3 inch circle cutter, cut out as many as you can from each disk. Dough can be re rolled and cut again.

Place cookies on the baking tray and bake for about 12 - 15 minutes. Remove from oven and place on a wire rack to cool completely.

Place the chocolate in a double boiler set over simmering water. Stir until it melts. Put the chocolate in a piping bag with a very small nozzle attached. Drizzle over the cookies. Top with extra dried cranberries if desired.