Method:

• Place the butter and icing sugar, vanilla essence and salt in a mixing bowl, and beat until smooth and creamy.
• Scrape down your mixing bowl, as sometimes the butter can accumulate on the sides, and slowly sift in the flour, mixing just until a dough forms.
• Stir in the cranberries and nuts, ensuring they are evenly spread through the dough.
• Divide the dough in half, roll into a cylinder (roughly 14 cm long) on a lightly floured surface, wrap in parchment paper, and refrigerate until firm (roughly an hour).
• If storing, freeze until needed.
• Preheat your oven to 180˚ Celsius or 360˚ Fahrenheit. Slice the cylinder of dough into 1cm thick cookies, using a serrated knife, and arrange on a prepared baking sheet (roughly 2cm - 3cm apart) and bake on the middle shelf for 15 minutes, or until lightly golden on the edges.
• Allow to cool on wire racks, and enjoy!