Cranberry and Carob chips shortbread

•2 cups flour

•¼ cup cornstarch

•½ cup finely chopped dried berries

•½ cup finely chopped carob chips

•1 cup butter, softened

•½ cup sugar

•1 tsp vanilla

•¼ tsp salt

•Carob Icing (optional):

•2 oz carob chips, melted

•1 tbsp milk or almond milk

Cream butter and sugar until it is smooth. Add vanilla, flour, cornstarch, and mix the batter well. Add chopped chips and berries and mix all ingredients well.

Make 30 balls and press them (with a drinking glass or your palm) on the baking sheet. Bake the cookies at 300F oven for about 12 minutes.

***You can leave the shortbread as it is without carob drizzling. Or you can use white chocolate instead of carob to make the white drizzling icing. Or you can just use powder sugar with enough milk or water to make a simple drizzle.