Chef’s Tip: Formed and wrapped logs can be frozen for up to a month. Slice rounds once the dough in defrosted enough for sharp knife to cleanly cut through.
1 cup butter (unsalted & room temp.)
2 tbsp milk
1 tsp natural vanilla extract
2 ups all-purpose flour
cup dried cranberries
up pecans (chopped)
1 cup coloured sugar
In electric mixer using paddle attachment, combine butter and sugar on medium speed until smooth. Reduce speed and slowly add milk and vanilla extract.
Once combined, gradually add flour, salt, cranberries and pecans. Mix until fully combined.
Turn dough onto clean work surface and divide into two pieces. Shape sections into two logs approximately 2 inches in diameter.
Sprinkle red-coloured sugar on dry work surface and roll each log in sugar until adequately coated.
Wrap each log in plastic wrap then refrigerate until firm, approximately 2 hours.
Unwrap refrigerated log and using sharp knife cut into inch rounds. Place on parchment lined baking sheets.
Bake until edges are golden brown in a preheated 375 degree F oven for about 12 to 15 minutes. Transfer cookies onto cooling rack.