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["Place the flour and dried cranberries in the bowl of a food processor.", "Process until the cranberries are coarsely shredded.", "Imagine a single dried cranberry cut into about 4 pieces: thats your goal.", "Preheat the oven to 350F Lightly grease (or line with parchment) two baking sheets.", "Whisk together the flour/cranberry mixture, sugar, baking powder, and salt.", "Add the vanilla and butter, mixing until the butter is thoroughly distributed, but some pea-sized chunks still remain.", "Dribble in the milk while mixing; the dough will become cohesive.", "Place the coarse sugar and tart and sour flavor in a jar, and shake to combine thoroughly.", "Pour the sugar into a roomy plastic bag; about 1/2-gallon size should do.", "Using a teaspoon cookie scoop (or a spoon), scoop the dough by 1 3/4-teaspoonfuls (about 1 1/4"" balls) into the bag, 6 or 8 at a time.", "Close the top of the bag, and gently shake to coat the balls with sugar.", "Place them on the prepared baking sheet, and use the bottom of a glass to flatten them to about 1/4"" thick (about 1 1/2"" in diameter).", "Repeat with the remaining dough.", "Bake the cookies for 16 to 17 minutes, until theyre set and barely, BARELY beginning to brown around the very edge; the tops shouldnt be brown at all.", "Remove them from the oven, and cool right on the pan."]
