3/4 cup cranberries
1/3 cup sugar
1 tablespoon water
2 cups sifted flour
3/4 cup sifted powdered sugar
3/4 cup salted butter, cut into small pieces

Place cranberries, sugar and water in saucepan and cook over medium heat till sugar dissolves. Reduce heat and simmer uncovered 8-10 minutes till mixture is almost ofa jelly consistency, stirring frequently. Cool.

Place flour and powdered sugar in bowl and cut in butter till mixture resembles fine bread crumbs. Stir in cooled berry mixture and bring all ingredients together in ball. Wrap in plastic wrap and chill at least 30 minutes.

Heat oven to 350°F. Grease cookie sheets or line with parchment paper. On surface lightly dusted with 50/50 powdered sugar/flour mixture, roll dough out to 1/4 inch thick. Cut into 3 inch fluted rounds or ovals. Reroll dough as needed. Place cookies on prepared sheets. Bake 15 minutes till lightly golden at edges. Cool on rack.

Options Dust with sugar before baking. Drizzle with melted semi-sweet chocolate or dip half of cookie in melted chocolate.