Preheat oven to 350°.

Coat a medium sheet pan (I use a 9x13) with cooking spray and line with parchment paper.

In a small bowl, rehydrate the dried cranberries by combining with hot water.

Let sit for 1 minute.

Drain.

In a medium bowl, cream together the butter and brown sugar with an electric mixer.

Add the vanilla and eggs, one at a time.

In another medium bowl, combine the flour, baking powder and salt.

Add to the butter mixture and mix well to combine.

Fold in the cranberries and white chocolate morsels.

Evenly press the batter into the prepared pan.

Bake for 18 to 20 minutes until the top is light golden brown.

Allow to cool for 20 minutes.

Cut into squares or use cookie cutters to create holiday shapes.