I have made shortbread cookies many times before, however this time I added chopped dried cranberries and it made such a difference! For some reason everyone who tasted them liked them more than they did the plain shortbread cookies.
The dried cranberries added a bit of tartness and a slight chewy texture to the cookies. They also added some color to the cookies and made them look kind of pretty! I had also cut them out into small flower shapes (about 2" across) to make them even cuter.
To make them, I simply used this shortbread cookie recipe and added 3/4 cup of chopped dried cranberries. I rolled the dough out to 1/4" thick and cut them out into shapes. You can also just roll the dough into 1"balls and flatten them with a fork.