A whole lot of cranberries died for this recipe. Thank them for their service.
- 1 cup unsalted butter
- 3⁄4 cup sugar
- 2 tbsp. whole milk
- 1 tsp. vanilla
- 2 1⁄2 cups flour
- 1⁄2 tsp. salt
- 3⁄4 dried cranberries
- 1⁄2 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 1⁄4 inch slices.
Transfer slices to parchment-lined baking sheet, 1 1⁄2 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.