I like to make these cookies around X’mas time. They are great to share with others during the winter holidays.

Makes about 30

• 1 cup unsalted butter, at room temperature
• 1/2 cup icing sugar, plus 2 tablespoons for dusting
• 1/4 cup self-rising flour
• 1 and 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1 tablespoon milk
• 1/2 cup chocolate chips
• 1/4 cup dried cranberries

1. Preheat oven to 350°F
2. Sift together self-rising flour, all-purpose flour and salt, set aside
3. Using an electric mixer with the paddle attachment, cream butter at medium speed until fluffy
4. Sift in icing sugar, beat again until fluffy, scraping down sides of bowl
5. Reduce speed to low, add in flour mixture in 2-3 portions
6. Add vanilla and milk, mix until dough comes together
7. Stir in chocolate chips and cranberries
8. Place large tablespoonfuls of dough, on cookie sheets lined with parchment paper, leaving 2 inches apart
9. Bake for about 18 minutes, rotating trays half way through, bottoms of cookies should be lightly brown
10. Let cool on cookie sheets for 5 minutes, then transfer to racks to cool completely
11. Dust tops with icing sugar

You can gently roll each tablespoon of dough into balls with hands, then press down to shape cookies before baking