1 cup (250 ml) organic butter
1 cup (250 ml) unbleached flour
1/3 cup (85 ml) arrowroot
½ cup (125 ml) icing sugar
1 tsp (5 ml) vanilla
1/4 tsp (1 ml) sea salt
Dried Cranberries for decoration
Mix dry ingredients together.
In seperate bowl, cream the butter.
Add dry ingredients slowly to creamed butter.
Add vanilla and mix.
Spoon mixture on to an ungreased cookie sheet and place dried cranberry on each cookie.
Bake at 300º F (150º C) for 18-20 minutes.
Cool for 20 minutes.