Line 2 baking sheets with parchment paper. Set aside.

Preheat oven to 325 F.

In a large bowl use an electric mixer to cream the butter until light and creamy.

Mix in the vanilla.

Gradually add the icing sugar to the butter mixture beating well.

In a medium bowl mix together the flour and cornstarch.

Gradually stir the flour/cornstarch mix into the creamed mixture until just incorporated.

Fold in the cranberries and white chocolate. Mix just enough to evenly combine.

Use your hands to form the dough into a ball.

On a floured surface roll the dough to about ¼ inch thick.

Use a 2 ½ inch round cutter to cut out cookies and place on prepared pans.

Bake for 20 to 25 minutes, until just set and very lightly browned on the edges.

Allow to cool on the pans for 5 minutes before removing cookies to wire rack to cool completely.