Instructions: Pre-heat oven to 300 degees. Butter two 8-inch round cake pans.

In bowl of a food processor fitted with a metal blade, combine the sugar, cranberries and salt. Pulse until finely chopped. Cut the butter into cubes and scatted over the cranberries. Pulse until incorporated. Add the flour and pulse until just combined.

Divide the dough into two. Pat each half into one of the cake pans in an even layer. Cover with plastic wrap and smooth with the back of a spoon. Remove the plastic wrap and bake for 45- 50 minutes at 300 degrees, until lightly browned.

Cool shortbread in the pans. When cool, turn out onto a cutting board and slice each round into 12 wedges. Store up to two weeks in a seaked container between sheets of waxed paper.

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