I got this recipe years ago from my Mom and have been making them with my Christmas cookies ever since. Yummy shortbread cookies with nuts and cranberries – so New England I love them!
- 2 sticks of butter (room temperature)
- ½ c sugar
- 1 t milk
- 1 t pure vanilla
- ½ t salt
- 2-½ c flour (all-purpose)
- ½ c chopped pecans
- ¾ c dried cranberries (Craisins)
Heat oven to 375F.
Beat the butter and sugar together. Add the milk, vanilla, and salt. Add the flour. Mix in the pecans and cranberries. Divide the batter in half and roll into two logs (about 8” long and 1-½” in diameter). Wrap in plastic wrap and chill 2 hours.
Slice each log into 24 cookies. Place on an ungreased cookie sheet and bake at 375F for 8-10 minutes until lightly browned.