With the beater attachments on a hand mixer soften the butter, then and icing sugar and continue to beat until creamed. Add in the flour and mix together. then add in the almonds and cranberries. With your hands, form a dough, do not overmix or overwork. Add in the almonds and cranberries, and fold through.
Press the dough out into a rough rectangle. Then with a lightly floured rolling pin roll out the dough into a 1 cm thick sheet.
Cut the dough into whatever shape you like with a knife or cookie cutters.
Spread the shortbread dough pieces onto a baking paper lined trat.
Bake at 160deg c for 20 minutes until lightly golden.
Remove from the oven add cool before serving.
