In a large bowl, beat butter, confectioners’ sugar and salt until blended. Beat in vanilla. Gradually beat in flour. Stir in cranberries.
Shape dough into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll.
Preheat oven to 325°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-in. star-shaped cookie cutter. Place 1 in. apart on greased baking sheets.
Bake 12-15 minutes or until edges are golden brown. Remove from pans to wire racks to cool.