Cranberry No Ls

A whole lot of cran­ber­ries died for this recipe. Thank them for their ser­vice.

  • Ingre­di­ents:
  • 1 cup unsalt­ed but­ter
  • 34 cup sug­ar
  • 2 tbsp. whole milk
  • 1 tsp. vanil­la
  • 2 12 cups flour
  • 12 tsp. salt
  • 34 dried cran­ber­ries
  • 12 cup chopped pecans

Mix cream but­ter and sug­ar at low speed for about a minute, then mix at medi­um speed about 2 min­utes more, until the mix­ture is fluffy.

Add milk and vanil­la; beat till com­bined.

With mix­er on low, grad­u­al­ly add flour and salt. When you’ve added the flour and salt, mix at medi­um speed for about 2 two min­utes.

Fold in cran­ber­ries and pecans by hand.

Turn out dough and divide into 2 equal pieces. Shape each piece into an 8‑inch long 2‑inch diam­e­ter log.

Wrap the logs sep­a­rate­ly in plas­tic wrap and refrig­er­ate 2 hours.

Pre­heat oven to 375°.

Cut logs into 14 inch slices.

Trans­fer slices to parch­ment-lined bak­ing sheet, 1 12 inch­es apart.

Bake until edges are gold­en brown, about 14 to 16 min­utes. Rotate the bak­ing sheet halfway though.

Remove and cool on wire rack.