Cranberry Noels
- Ready In:
- 40mins
- Ingredients:
- 8
- Yields:
-
2 dozen
ingredients
- 1 cup unsalted butter, room temperature
- 3⁄4 cup sugar
- 2 tablespoons milk
- 1 teaspoon pure vanilla extract
- 2 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 3⁄4 cup dried cranberries
- 1⁄2 cup chopped pecans
directions
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add milk and vanilla. Beat until just combined. With mixer on low, gradually add flour, salt, cranberries, and pecans; continue beating until fully combined.
- Turn dough out onto a clean work surface, and divide into 2 equal pieces. Shape each piece into an 8-inch log, about 2 inches in diameter. Wrap logs in plastic wrap, and refrigerate until firm, about 2 hours.
- Preheat oven to 375 degrees. Using a sharp knife, cut logs into 1/4-inch-thick slices. Transfer to parchment-lined baking sheets, about 1 1/2 inches apart. Bake until edges are golden, 14 to 16 minutes, rotating baking sheets halfway through. Remove from oven, and transfer cookies to a wire rack to cool completely.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.