Slowly mix in the powdered sugar until you get a smooth texture.
In small parts, add flour to the egg mixture. Whisk on slow just until the flour is fully mixed in.
Once the dough is smooth and not crumbly, divide it into two parts.
Mix dried cranberries into one portion of dough and chopped walnuts into the other.
Place each portion of dough on a large piece of plastic wrap and roll it into a log. Refrigerate the dough logs for at least an hour before baking.
Slice the logs into even-sized pieces and place them on a parchment paper lined baking sheet. Bake cookies at 375°F for about 10 minutes, or until the edges turn golden brown. Let the cookies cool on a wire rack and enjoy!