Pre-heat the oven to 160°C/325°F/gas mark 3 and line 2 large baking trays with greaseproof paper.
Cream the butter / coconut oil with your sugar in a food processor, then add the egg and vanilla and blitz again. Sift in the flour, baking powder and a pinch of salt and process until fully combined. Throw the chopped pecans and dried cranberries, then blend for another second.
Sprinkle a little flour on your worktop and roll out the dough. Cut into heart shapes and place on a baking tray about 5cm apart. Bake for 12–14 minutes until golden around the outside, then remove from the oven and leave on the trays to cool and harden.