These cookies are great and have nuts in them and are shortbread with cranberries. Could skip the coconut if that puts you off.
i don't like 1138Dave Smith Are you suggesting that the Navy cooks who were the last people to successfully get me to eat...
Lynne
Cranberry Noel Cookies
1 cup unsalted butter, softened 1-2 cup sugar 2 tablespoons milk 1 teaspoon vanilla 1-2 teaspoon salt 2- 1-2 cups all-purpose flour, sifted 3-4 cup dried cranberries, finely chopped 1-2 cup pecans, toasted 1- 1-2 cup coconut, finely chopped
1 In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add milk, vanilla, and salt. Beat until just combined. Gradually add flour, cranberries, and pecans. Mix on low speed until fully combined. 2 Divide dough in half. Shape each half into 8-inch logs, about 2 inches in diameter. Roll logs in coconut, pressing lightly to coat the outside of the logs. Wrap logs in plastic, and refrigerate until firm, about 2 hours. 3 Heat oven to 375¡. Using a sharp knife, cut logs into 1-4-inch thick slices. Transfer to ungreased baking sheets, about 1 1-2-inches apart. Bake until edges are golden, about 12 minutes. Transfer cookies to a rack to cool. Store up to 2 weeks in an airtight container. 4 Lynne's note: I toasted pecans at 350 degrees in the toaster oven for about 10 minutes. Cranberries needed to be whirled in food processor they were hard to chop finely. On the other hand the food processor was too rough on the pecans and they did better with the Pampered Chef Food Chopper. Cookies do spread a little and they do turn brown, but they are tasty either way.
Servings: 60 Yield: 5 dozen
