Photo Credit: lisaisbossy.com
Ingredients:
- 2 sticks salted butter at room temperature
- ½ cup sugar
- 2 tablespoon 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
Directions:
- Cream butter and sugar til fluffy. Add milk and vanilla - mix. Add flour and salt - mix well. Add cranberries and pecans.
- Roll into 2 logs about 8 x 1½". 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.
- Slice cookies about ¼" thick. Roll edges of cookie in sugar.
- Place on lightly greased cookie sheets, or Silpats. Bake at 375 for 10-15 minutes. Be-careful not to "overbake", it will make the cookies hard like a stone. Enjoy!
Note: Makes 35-40 cookies
Original Recipe: lisaisbossy
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