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Prep Time: 15 Minutes Cook Time: 14 Minutes |
Ready In: 29 Minutes Servings: 4 |
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Ingredients:
1 cup unsalted butter, room temp. |
1/2 cup sugar |
2 tablespoons whole milk or 2 tablespoons half-and-half |
1 teaspoon vanilla |
1/2 teaspoon salt |
2 1/2 cups sifted all-purpose flour |
1/2 cup finely chopped pecans |
3/4 cup dried cranberries |
desiccated coconut (optional) |
Directions:
1. Cream butter and sugar 3 minutes.
2. Add milk, vanilla and salt.
3. Beat to combine.
4. Gradually add flour, cranberries and pecans - beat just to combine.
5. Form 2 logs 8 inches long and 1 1/2 inches in diameter.
6. Wrap and chill 2 hours.
7. Preheat oven to 375. Unwrap and roll in coconut, if desired.
8. Using a serrated knife slice cookies 1/4' thick.
9. Bake 12- 14 minutes on a parchment lined sheet pan or until edges are brown.
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