Cranberry and White Chocolate Shortbread Cookies

1 Cup unsalted butter (Room temperature)
1 Cup Icing Sugar (Powdered/Confectioners)
2 cups flour
pinch salt
2 teaspoons vanilla
1/2 to 3/4  cup cranberries
1/2 to 3/4 cup chopped white chocolate
(I use Callebaut white chocolate)

Cream the butter and sugar together until light and fluffy.
Add the pinch salt and vanilla.

Add the flour and mix until well blended.
Add the cranberries and white chocolate.

If the dough is too soft, it can be placed in the fridge for 15 to 30 minutes.

Roll into one inch balls.   Dip a cup into fine sugar and press to flatten slightly.

Bake at 300°F just until the bottom of the cookie starts to show a little colour.  You don't want the cookies to turn golden or
brown.  About 15 minutes.