Holiday Cookies - Cranberry Butter Cookies

We LOVE cranberries it supposed to be really goof for health in many ways but definitely not with butter. We wanted to incorporate this ingredient into cookies. I found this recipe from Martha Stewart’s christmas cookies. They are definitely define to devour. if you are in rush but do not have much time this is something easy to make and  really yummy.

I had so much fun making them. Since the cookie making is fairly new to me I have not yet mastered to make them into logs for easy cut outs. I am working on that task. 

What you need

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

How it is done...

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.

Cook's Note

Once formed into logs and wrapped well in plastic, the dough can be stored in the freezer for up to a month. Before slicing, leave the dough at room temperature until it just begins to soften. For a festive variation, roll the edges in colored sanding sugar before baking.

Quote of the day"eat a big salad before you go to a restaurant” 

Enjoy!