Makes 35-40 cookies
2 sticks salted butter at room temperature
1/2 cup sugar
2 T milk or cream
1 t vanilla
1/2 t salt
2 1/2 cups flour
1/2 c chopped pecans
3/4 c chopped dried cranberries
1/4 c extra sugar
Cream butter and sugar til fluffy. Add milk and vanilla – mix. Add flour and salt – mix well. Add cranberries and pecans.
|Add cranberries and pecans…|
Roll into 2 logs about 8 x 1 1/2″. Wrap and chill for 2 hours in the fridge. I’ve also put them in the freezer for 30-60 minutes and this works the same way. You just want it to be firm enough to cut without misshaping the round cookie.
|Roll into logs
|Wrap and chill for 2 hours|
Slice cookies about 1/4″ thick. Roll edges of cookie in sugar (if you want. But I highly recommend!)
Place on lightly greased cookie sheets, or Silpats. Bake at 375 for 10-15 minutes. DON’T OVER-BAKE (well, unless you like hard hockey puck type cookies…)
|Place on cookie sheet|
Eat. Eat more. Eat a few more. Give some to friends – wait, just kidding.