How to make it

  • Whisk together the flour, baking powder,pepper and salt in a medium bowl. Set aside
  • Beat the butter and the sugar in a bowl with an electric mixer on medium -high speed until light and fluffy,about 3 minutes.
  • Add the egg and beat to combine.
  • Add the flour mixture and beat on medium -low speed until just incorporated,. Stir in the cranberries.
  • Lay out a large piece of plastic wrap and scoop the dough on top.
  • Using the plastic as an aid form the dough into a even log abour 2 inches in diameter and 10 inches long. Refrigerate until very firm at least two hours and up to overnight .
  • Position oven racks in the upper and lower thirds of the oven and preheat to 350°
  • Line 2 baking sheets with parchment paper
  • Unwrap the dough, place it on a cutting board and use a serrated knife to cut it into 1/4 inch thick rounds
  • Dust very lightly with white pepper
  • Bake the cookies until just golden on the bottom and edges about 12 minutes
  • Cool on the baking sheets five minutes then carefully transferred to rack cool completely
  • This recipe uses dried cherries, I subbed with cranberries as they are not as expensive.
  • I used Earth Balance in place of butter.
  • These baked up nice, a bit crispy outside, soft and a bit chewy inside.
  • A great cookie to dunk in hot chocolate.

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