In a blender or food processor, pulse frozen cranberries until cranberries look finely chopped
In a large bowl, beat together butter and sugar, until creamy and smooth
Beat in egg, orange juice and vanilla extract.
Add flour, baking soda and salt. Mix until just combined.
Fold in cranberries and white chocolate
Refrigerate 2 hours to overnight.
Preheat oven to 350°F. Line a cookie sheet with parchment paper
Drop cookie dough by tablespoons onto prepared cookie sheet, 2 inches apart
Bake for 10-12 minutes until edges start to brown and centre of cookie is still slightly wet
Let cool on pan for 3 minutes before transferring to a cooling rack to cool completely
Store in an air tight container.
