Preheat the oven to 350F/160C. Line with baking/ parchment paper a large baking tray and set aside.

In a large bowl, add butter and sugar and beat them together, using a hand mixer until just combined. Add the flour, cranberries and vanilla essence and mix until a rough dough forms. Transfer the dough onto a lightly floured surface and gently knead until smooth.

Roll out the dough between 2 sheets of baking paper until it is 1/2 inch/1cm in thickness. Peel off the baking paper and using a star shaped cookie cutter, cut stars from the dough. Add 4 stars to the baking tray in a semicircle, overlapping the corners slightly and press down on the corners gently to seal. This way, you can tie some ribbon when serving. Add the rest of the stars to the baking tray leaving small spaces between them.

Bake for almost 15 minutes or until the stars turn light golden. Remove from the oven, set aside and allow them to cool completely before assembling the wreath.

To assemble, add the top part of the wreath to a large serving plate and add shortbread stars to complete the circle, overlapping the corners slightly. Tie a Christmas ribbon at the top of the wreath, sprinkle generously the cookies with icing sugar and serve!