Beat the soft butter and sugar to obtain a creamy mixture.
Add the vanilla, and the beaten egg. Mix well to have a homogeneous consistency.
In a bowl, sift the flour, baking powder, baking soda and salt.
Gradually incorporate the dry ingredients into the dough.
Roughly chop the white chocolate and add them to the dough (keep a little for garnish).
Also add the cranberries and chopped walnuts (keep a little for garnish).
Using an ice cream scoop, place cookie dough balls on a baking sheet covered with baking paper, spacing them well apart.
Crush the dough balls with the palm of your hand and decorate with the remaining elements (chocolate / cranberries / nuts).
Refrigerate the baking sheet for 15 minutes.
Heat the oven to 160 ° traditional heat and bake for about 10 minutes (until the edges of the cookies are golden). Let cool on a baking sheet then transfer to a grill until completely cooled (or devour them before!)
Notes:
Keeps for several days in an airtight box.
Par Lilie bakery
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