Preheat oven to 325 degrees. Line cookie sheet or pizza stone with parchment paper and set aside.

In a small food processor combine dried cranberries and 1/2 cup sugar. Blend until well mixed. Cranberries should be small bits.

Combine flour, 1/2 cup sugar and cubed butter in a separate, large food processor. Pulse until mixture is blended.

Add vanilla, orange juice, orange zest and cranberry mixture to large food processor and mix until well combined.

Dough mixture should begin to come together a bit when squeezed between two fingers.

Dump dough mixture out on large, flat, lightly floured surface. Begin to work mixture together until dough ball is formed. Keep kneading and turning the dough. This may take a few minutes. If dough is too wet, add more flour.

Roll dough out until 1/4 inch thickness. Using whatever cookie cutter you like, cut out cookies. Combine extra dough and repeat until all of it has been used.

Pour 1/4-1/2 cup extra sugar in a small bowl. Place each cookie cutout in the sugar and toss until lightly coated. Place on prepared cookie sheet and chill at least 30 minutes.

Bake chilled cookies at 325 degrees for 9-11 minutes. Always start with the lowest cooking time and add more as needed. Pull cookies out when they look set but barely light brown at the edges. They won’t look completely cooked. Let them continue to cook on pan until cooled. This ensures a soft shortbread. If you want a crunchy shortbread, cook longer. Store cookies at room temp or in fridge up to two weeks to ensure freshness. Seal in an airtight container.