Cranberry No Ls

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

  • Ingre­di­ents:
  • 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.