Cranberry Shortbread Cookies

In the bowl of a food processor, pulse the flour, sugar, and salt together. Add the butter and pulse until the dough begins to come together. Add the cranberries and pulse a couple more times, so that there are still large pieces of cranberries in the dough. When the dough just begins to come away from the sides of the bowl, pour it out onto a large sheet of plastic wrap. Gather the crumbly dough together into a ball, then flatten it with your hands to about a 1 ½-inch thickness. Wrap tightly in the plastic wrap, and refrigerate for 30 minutes.

Preheat the oven to 300 degrees, and line 2 baking sheets with parchment paper. Unwrap the dough, leaving it on top of the plastic wrap. Add another sheet of plastic wrap on top of the dough, and use a rolling pin to roll the dough out to about a ¼-inch thickness. Use a cookie cutter to cut out cookies, and place them on the baking sheets. You don’t need to space them out too much, as they won’t spread. Bake for 30 minutes or until the cookies barely begin to brown around the edges. Let the cookies cool for at least 30 minutes. They keep well in an airtight container on the counter or in the freezer.