Preheat oven to 350 degrees F.  Line 2 to 3 baking sheets with parchment, Silpat liners, or grease.  Set aside.

Using a standing or hand-held mixer and a large bowl, cream butter and sugar together until fluffy.   Add egg and vanilla.  Beat well.   Stir flour, cornmeal and salt into butter mixture until just combined.  Stir in dried cranberries or other dried fruit (if using).

Drop dough by tablespoonfuls onto prepared pans about 2-inches apart.  Bake 13 to 15 minutes or until edges are golden brown.  Let cool on a wire rack.  Cookies will keep in a tightly sealed container for up to a week.