Soak dried cranberries in water or rum until submerged.

Drain the cranberries after 30 minutes.

Chop the soaked cranberries finely.

In a bowl, soften cream cheese until smooth.

Add softened butter and mix thoroughly.

Add sugar and mix until fully incorporated.

Add egg yolk and mix evenly.

Add red food coloring to create a pink hue (optional).

Gradually add flour in two batches, folding gently.

When flour is partially visible, add cranberries and lightly knead.

Divide the dough into two portions and roll out to 0.5cm thickness.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Cut cookies using a 4.5cm cookie cutter.

Bake at 160°C for 10–12 minutes.