Chop the nuts into small pieces, about 3-4 segments each.

Cream the room-temperature butter and gradually add sugar in 2-3 portions while mixing.

Add the egg and mix until the mixture becomes creamy.

Add vanilla extract and finish creaming the mixture.

Sift the dry ingredients and fold them into the mixture using a spatula.

When the dry ingredients are halfway mixed, add the nuts and cranberries and mix evenly.

Shape the dough into a block about 3cm high and refrigerate for 1 hour.

Slice the chilled dough into 3cm wide pieces.

Optional: Roll the sliced dough in egg whites and coat with sugar before slicing into smaller pieces.

Place the cookies close together on a baking tray and bake in a preheated oven at 150°C for 20-25 minutes.