Preheat oven to 325 F. Line a baking sheet with parchment paper.

In the bowl of a stand mixer with paddle attachment cream butter for 2 minutes. Add sugar and mix until combined.

In a separate bowl sift flour and salt. Gradually add flour and salt to the butter mixture. Mix until incorporated. Add hazelnuts and cranberries and mix so they are evenly distributed.

Roll 1 tbsp balls and line them on the baking sheet, leaving 2 inches in between. If you prefer not to bake all the cookies at once, transfer to a Hefty bag and freeze for later.

Bake cookies for 12-15 minutes, until edges are lightly browned.

Let them cool on the baking sheet for 2 minutes, then roll in powdered sugar and transfer to a cooling rack to cool down completely

Roll cookies in powdered sugar again before serving.