Cranberry Noels

ala Martha Stewart

• Ready In: 40 mins
• 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

1. 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.
2. 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.
3. 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.