Cream butter and sugar until light and fluffy.

Sift the flour and the corn starch together until combined. Chop the cranberries and almonds with knife or mezza luna. Add to the flour mixture

Blend the butter mixture with the flour mixture with a pastry blender - mixture will appear crumbly. Form into a roll or tube of dough to be sliced and chill for 20 minutes. If the dough appears too crumbly, you can add an additional 1 to 2 tablespoons of butter. Preheat the oven to 350 degrees. Slice the dough into disks. I shaped the dough into a 2 to 3 inch circle tube and quartered each slice. Bake for about 20 minutes. You'll want the edges to be lightly browned. Allow to cool on cookie rack.