1

Beat the butter until light and fluffy. Add the sugar, vanilla and salt, then add the eggs one at a time and beat until it turns pale. Mix the remaining ingredients together, then briefly stir into the butter mixture. Using two spoons, form 15-18 cookies and place them on a baking sheet lined with parchment paper.

2

Baking: bake the cookies in the middle of an oven preheated to 180 °C for 15-18 minutes. Remove from oven and let cool on a cooling rack.

Tips

Store the cookies in a cool, dry place. They keep for 2-3 weeks.
Instead of dried cranberries, use raisins or chopped dried apricots or prunes.

Source:

IG Dinkel, Judith Gmür-Stalder