Maqui Berry Vegan Shortbread Cookies

0 Line 3 baking sheets with parchment paper and set aside
1 Place butter, flour, corn starch, sugar, salt and vanilla in a food processor; mix until mixture looks like wet sand (around 10-15 second pulses), and try not to overwork it. It should clump together when pressed
2 Remove from food processor, split in half and add Freeze-dried Maqui Berry to one half,  folding and mixing until it appears with an homogeneous color.  Wrap each color separately in plastic and refrigerate for 1 hour
3 Dust your roller pin and roll both doughs separately over a parchment paper, stack them together, cut in squares and press them together to form one ball (try not over mixing the dough so the colors don't mix entirely); roll dough to 1/4” thickness, cut cookies with a 2 1/4 in circular cookie cutter, place them on your prepared sheets and freeze for 15 minutes. In the meantime, pre-heat your oven to 320 f
4 Bake your cookies for 11-13 min, or until the edges turn golden.  Let them cool for 2 minutes in the cookie sheets and transfer to a wire rack to cool completely