To do cranberry cookies butter needs to be softened and whipped fluffy, all dissolved is not appropriate, because the general use of butter are extracted from cow fat, in order to soft and hard traits and taste will be mixed with part of the milk to reconcile (all dissolved butter will be separated phenomenon, the upper layer of the oil, the milk fat in the bottom), once all dissolved it is very difficult to mix evenly, it is also difficult to whipped fluffy, so the softened It's best to soften it, dissolving it all would be a problem.