Fruit and Nut Cookies
125g/4oz/½ cup butter, softened, plus extra to grease
150g/5oz/scant ⅔ cup caster (superfine) sugar
1 medium (US large) egg
150g/5oz/1¼ cups plain (all-purpose) flour, sifted
½ tsp baking powder
a pinch of salt
125g/4oz/½ cup peanut butter
175g/6oz/1 cup dried cranberries
1 Preheat the oven to 190°C/375°F/Gas 5. Butter two baking sheets.
2 In a food processor or food mixer, beat together the butter, sugar, egg, flour, baking powder, salt and peanut butter until well blended. Stir in the cranberries.
3 Drop heaped teaspoonfuls of the mixture, spaced well apart, on to the prepared baking sheets, leaving room for them to spread out during cooking.
4 Bake in the oven for 15 minutes or until the cookies are golden brown. Leave to cool slightly, then transfer to a wire rack and set aside until cold.