- 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.
Well wrapped, this cookie dough will keep for at least 1 week in the refrigerator. You can then bake a few cookies at a time, as wanted.
Vanilla sugar can substitute regular sugar in the preparation of pastries. It can also sweeten custards, whipped cream, coffee or hot chocolate. Store-bought vanilla sugar is made of fine sugar with 10% of vanilla powder added. You can also make it yourself. It's simple. After using a vanilla bean, just rinse and pat it dry with paper towels. Bury the pod in a pot of white sugar and leave it there for some time to give the flavors a chance to permeate.