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Prep Time: 0 Minutes Cook Time: 14 Minutes |
Ready In: 14 Minutes Servings: 1 |
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this recipe is from Martha's Holiday Baking 2002, Special Issue 2002..this was in my box of recipes.. Ingredients:
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 |
you could also use dried cherries and almonds... |
Directions:
1. 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.
2. 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.
3. 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.
4. +++++++++++++++++++++++++++++++++++++++++++
5. Helpful Hint Once formed into logs and wrapped well in plastic, the dough can be stored in the freezer for up to a month.
6. Before slicing, leave the dough at room temperature until it just begins to soften.
7. For a festive variation, roll the edges in colored sanding sugar before baking.
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