1 cup (225 gl) unsalted butter, softened

1 cup (210 g) sugar

2 tsp (10 ml) vanilla extract

1 egg

1 cup (150 g) dried cranberries

2 1/2 cups (375 g) unbleached all-purpose flour

1 tsp (5 ml) baking powder

Milk, for brushing

3 tbsp (40 g) vanilla sugar or sugar

In a bowl, cream the butter, sugar and vanilla with an electric mixer until light and fluffy, about 5 minutes. Add the egg and stir to combine. Add the cranberries.

In another bowl, combine the flour and baking powder. Stir in the previous mixture with a wooden spoon.

On a work surface, roll the dough into two logs, 1 1/2 inches (4 cm) in diameter. Wrap in aluminum foil and refrigerate for at least 2 hours.

With the rack in the middle position, preheat the oven to 350 °F (180 °C).

Remove the dough from the refrigerator. Unwrap and place the logs on a work surface. Cut into ¾-cm (1/3-inch) thick slices and place the slices on a baking sheet lined with parchment paper. Brush the cookies with a little milk and sprinkle with the vanilla sugar.

Bake for about 12 to 14 minutes or until the cookies begin to brown.

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