Cranberry Shortbread Cookies

These are the most delicious buttery cookies.  One IMPORTANT tip. since there are no eggs in the recipe it is vital to add the cornstarch and let the cookies cool on the baking sheet before moving.  This gives the cookie time to solidify.  There is no need to transfer them to a baking rack for cooling. Bake at 325 degrees.

2         Sticks of  room temperature unsalted butter  (1 cup)
1/2      Cup of Powdered sugar

1/2      Cup of Granulated sugar
2         Cups of all purpose flour

1         Tablespoon Cornstarch

1         Teaspoon Vanilla abstract
1        Cup dried cranberries
          Zest of one orange
1        Teaspoon orange juice (optional)
3/4     Cup of chopped Pistashios (optional)

1. Line a baking sheet with parchment paper or silicone sheet and, set aside.
2. Chop cranberries into tyiny pieces.
3. Combine sifted flour, cornstarch, salt, sugar in a large bowl.
4. Blend sugars and butter in stand mixer.
5. Add Vanilla
6. Slowly add dry ingredients to mixing bowl. Mix on medium setting.
7. Slowly add chopped cranberries.
8. Form dough into rolls and chill 1 hour. Cut slices of cookie dough about ¼ inch thick.
9. Place about a half a cup of sugar in a bowl and coat the cookie slices with sugar; both sides.
10. Place cookies on baking sheet and bake for 15 to 20 minutes or just until cookies are set. Do not over bake. I pull mine at 17 minutes.
11. IMPORTANT : Let cookies cool completely on baking sheet before removing from hot pan.