Instructions

1. Preheat your oven to 350 degrees. Line 2 baking sheets with parchment paper or Silpat mats.
2. In a medium size bowl, combine flour, cornstarch and salt and whisk to combine. Set aside.
3. In the bowl of your stand mixer add butter and mix on medium speed for 1 minutes or until creamy.
4. Add in the sugar and beat until smooth and then add in extracts.
5. Slowly add in your dry ingredients, 1/2 cup at a time until all incorporated.
6. Fold in dried cranberries.
7. Wrap up your dough in plastic wrap, flatten slightly and chill in the fridge for at least an hour.
8. Remove dough from refrigerator and on a lightly floured surface, roll out the dough until it reaches 1/4" circle.
9. Using your heart cookie cutter, cut out as many hearts as will fit. (I reshaped and re-rolled the dough multiple times until I had used almost all the dough)
10. Place the heart cut outs onto prepared baking sheets and place into the refrigerator so they can firm up.
11. Bake for 10 minutes or until golden brown.
12. Cool on cookie sheets for 2-3 minutes and then move to a wire rack until cooled completely.
13. When the cookies have cooled, melt your chocolate using your preferred method.
14. When the chocolate has melted, dip in half your cookie and place on a piece of wax paper.
15. Sprinkle with nuts, sea salt, jimmies, perils or nothing at all.