In the bowl of a food processor, add cranberries, pulse for a few times to get the pieces smaller. They will get smaller still as the rest of the ingredients go in
Add flour, milk powder, and edd. Pulse a few times to combine.
Slowly add water up to the 2/3 and onto the 1 cup until the mixture is the right consistency to roll. (note: too much water is fixable, not enough makes unusable cookies!)
On a lightly floured work surface, roll out the dough 1/4 inch thick. (using my fancy rolling pin that had the measured discs to ensure correct thickness!) Note: i put down either a silpat or saran wrap to keep the dough from sticking to my counter. I flour that surface.
Using a 1-inch cookie cutter (i use small ones, since i have small pups, and heart shaped since the cookies have little pieces of red in them!) cut out the dough and transfer to a silpat on a cookie sheet (or grease them if you don't have a silpat)
Gather and combine all the scraps, roll and form more cookies; repeat until all of the dough is used. Bake until crisp 40 minutes. I'm at altitude - Denver - so depending where you are less time might be necessary! I like them to bake enough to dry out the cranberries completely, if you like softer cookies, cook for less time, but use them quickly or keep them in the fridge
Transfer to a rack to cool
Time saving: you can also leave them overnight in the oven, if they are "almost cooked", just turn off the oven and let the oven and the cookies cool!