Directions 

Take a mixing bowl, add 80 gm butter (with room temperature)
Beat with electric beater to make it fluffy
Add 50 gm icing sugar (churned & seived white sugar is optional), again beat well
(This process is called creaming)
Add 1/2 tsp vanilla essence and mix it with spatula
Add salt as per taste
Add 100 gm plain flour (maida/wheat flour is optional or you can take half and half proportion of both)
Add a pinch of baking powder
Add approx 15 gm finely chopped US Cranberries
Mix it well with spatula
Further take a butter paper, place cookie dough on it
Try giving it cylindrical shape, roll butter paper around
Roll dough to get good round shape
Keep it in refrigerator for 20 mins and then remove
Open butter paper, sprinkle some brown sugar and roll dough on it
Further cut it into (approx 1.5 cm) pieces
Place them on baking tray along with butter paper in it
Keep this tray in 10 mins preheated oven at 160⁰ and bake it for 15 – 20 mins.
(To bake it on stove, turn the flame on medium heat, place steamer along with a stand, cover lid with a cloth and bake for 25-30 mins)
Bring cookies to room temperature then take it on a serving plate
And then your Rich-Crunch Cranberry & Butter Cookies ready!!!