Almond Cranberry Cookies / Shortbreads

I made Melting moments cookies (snowball) and disappeared within 3 days. After my melting moments my kids wanted something similar for Christmas. I read lot about almond flour so I wanted to something with it (make it little more healthier). So decided to substitute part of all purpose flour with almond. I was worried about the strong flavour of almond. Kept my fingers crossed but in the end it came out extremely good. Everyone loved it. 

Unsalted butter, room temperature -113g
1/7 cup (35 grams) granulated white sugar - 35g
All-purpose flour - 75g
Almond flour (meal) - 40g
Rice flour or corn flour (I have used corn flour) - 2 tablespoons
Salt- 1/8 teaspoon
Vanilla extract - 1/2 teaspoon
Cranberry - 1/2 Cup
White chocolate chips - 1/4 Cup
Chopped Almonds  (Optional. I didn't use) - 1/2 Cup

Preheat oven to 180 degrees 
In broader bowl of  beat the butter and sugar until smooth (about 5-7 minutes). Add in Vanilla extract and mix well. 
In another broader vessel sift together flours and salt. Add this into butter mixture in two batches. Mix together till it is fully incorporated. Add in Cranberry and chocolate chips. Mix well
Keep it in fridge for 1 hour. Take a small lime size balls and flatten it with your palm and keep it in baking tray leave enough space between the cookies. It won't spread a lot.
Bake it for 10-15 mins or till the sides are slightly browned. It took 12 mins for me. Allow them to cool down in a cooling rack. Store it in air tight container. Enjoy the cookies.