In a large bowl, cream together the butter, confectioner's sugar and vanilla extract. Fold in the flour and salt using a spatula until a soft cookie dough forms. Transfer the dough onto clingwrap, shape the dough into a disk, wrap and refrigerate for at least 30 minutes.

Meanwhile, prepare the cranberry spread. Place the cranberries and sugar into a large sauce pot. Heat over medium-low heat for 15 minutes, until berries burst open and sauce thickens into jelly. Transfer spread into a bowl and cool completely.

Once the dough has chilled, prepare a cookie pan. I used a 6x12-inch brownie pan lined with parchment paper. Divide the dough into smaller pieces then, using your hands, firmly press the dough into the pan, forming an even layer. Spread the cranberry spread over the top.

Bake cookie bars in preheated oven at 350F for about 25 minutes, until the top is set and sides of cookies bars are a golden brown color. Let the cookie sheet cool in the pan before removing. Remove the sheet with the help of the parchment paper lining.

Melt white chocolate and transfer into a ziplock bag. Cut off a small corner of the bag and drizzle the white chocolate over the cooled bars. Let the chocolate set before using a sharp knife to cut the sheet into squares.