With the holidays just around the corner it has been a busy time, thus the neglectful blogging. One of the many things I have been doing aside from work, shopping and wrapping is baking, so let me introduce you to my go to cookie for this Christmas season; Cranberry Noels. How often do you see something in a magazine or on television and think to yourself, "I am going to make that" only to forget or to never follow through. Well, this was not one of those occasions. They are festive, delicious and all you need is a handful of ingredients, I am certainly happy I decided to try making these.
- 1 cup (2 sticks) 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
- 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.