Ingredients
Scale
- 2 sticks unsalted butter, at room temperature
- ½ cup sugar
- 2 tablespoons milk or cream
- 1 teaspoon vanilla
- ½ teaspoon salt
- 2½ cups flour
- ½ cup chopped pecans
- ¾ cup chopped dried cranberries
- ¼ cup extra sugar
Instructions
- Cream butter and sugar until fluffy. Add milk and vanilla and mix. Add flour and salt and mix well. Stir in cranberries and pecans.
- Roll into two logs, each about 8 x 1½” long. Wrap in waxed paper or plastic wrap and chill for two hours (or overnight) in the fridge.
- Preheat the oven to 350F.
- Unwrap one roll. Slice cookies about ¼” thick, rolling individually in sugar. You want to be sure to coat the edges just perfectly. Place on cookie sheets lined with parchment. The cookies won’t spread much, so you can place them fairly close together. Bake for 10-12 minutes, checking them after 10 minutes. Do not over bake them. They should look baked and have just a hint of color. You don’t want them to get very brown on the edges or on top.
- Prep Time: 2 hours
- Cook Time: 10 mins