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 ¼ inch thick.
Use a 2 ½ inch round cutter to cut out cookies and place on prepared pans.
**Chill the dough for about 30 minutes before baking.**
Bake for about 18-20 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.
The calories shown are based on the recipe making 28 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**