Mix the butter and sugar until creamy. Add egg and vanilla flavor and whisk everything together vigorously. Sieve the flour in a bowl, mix with the baking powder, add to the butter mixture and use the paddle to make crumbles. Then knead everything quickly with your hands to a smooth dough and only then work in the cranberries and pistachios.

Preheat the oven to 170 ° O / bottom heat. Line the tray and a smooth surface with baking paper or foil. Shape the dough into approx. 18 ping-pong balls-sized balls, place them on the baking sheet and the base with a large gap between them and slide the baking sheet into the oven on the 2nd rail from below. The baking time is approx. 12 - 15 minutes. After about half the baking time (when you are already starting to bake slowly), plate the slightly risen balls with a pallet. This means that they will crack slightly as they continue to bake and get the typical appearance of "real" American cookies. But they should only brown slightly on the underside. They are very fragile when warm, but then harden when they cool down and are soft on the inside and crispy on the outside. After the first baking process, remove the baking foil with the cookies from the tray and slide the next one with the already prepared ones on it and bake again for 12-15 minutes.

For children's cookies you can leave out cranberries and pistachios, but have to lightly plate them and decorate them with the smarties before you put them in the oven.