Again, it is time to bake Chinese New Year cookies.  Last year this time was a very busy and tiring period when my mother in-law was in hospital for operation.  Time was not enough then to get the necessary things and routine done as I was juggling from home to hospital and work.There are several cookies which I have intended to try but all set aside due to shortage of time and the worries over my in-law's condition.
Now, with things back to normal, I supposed there shall be enough time for me to get going to bake the various cookies.German Cookies, I have baked several but I think I have not tried one with dried cranberries.  This is it, crispy, crunchy with a soft bite of the cranberry bits.
Recipe adapted from Little Duck's Kitchen with modificationsIngredients
[makes 110 pieces]250 gm butter - room temperature
100 gm icing sugar - sifted250 gm potato starch180 gm plain flour - sifted 
50 gm dried cranberries - chopped
 Beat butter and icing sugar till fluffy and lighter in color.Sift in potato starch, plain flour and mix with dried cranberries.   Fold flour mixture into cream.  Mix well into a soft dough.  Chill for 30 minutes.Pinch about 10 gm dough, roll into round and press it with a fork to make design and place  in the baking tray line with parchment paper.Bake at preheated oven at 170 degrees C for 13-15 minutes depending on the size of your cookies.Remove from oven, leave to cool completely on  a wire rack and store in airtight container.