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 modifications Ingredients [makes 110 pieces] 250 gm butter - room temperature 100 gm icing sugar - sifted 250 gm potato starch 180 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.