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Ingredients
2 1/3 cups flour
½ tsp kosher salt
1 cup (2 sticks) salted butter
2/3 cups granulated white sugar
1 tsp pure vanilla (I recommend a good vanilla such as Madagascar Bourbon; choice of vanilla makes a difference.)
1 cup coarsely chopped pecans, roasted on ungreased cookie sheet @ 375~ for 5 to 6minutes and then cooled
1 cup dried cranberries coarsely chopped
Directions:
1. Whisk flour and salt in one bowl. Fold in cooled pecans and cranberries
2. In another bowl cream butter and sugar till smooth and creamy. Add vanilla.
3. Gently add in flour/salt/ cranberry/ pecan mixture.
4. Divide dough in half. Place each half on the center of a 14 inch length of Parchment or wax paper. Shape into a 10” long x 2” log roll and wrap tightly in paper. It doesn’t matter if the two logs are the same weight; it does matter that the diameters are the same, so the cookies will all be the same size when cut (so they cook at the same rate; smaller cookies will cook faster than larger ones) Chill for 2 hrs or up to 3 days.(can be frozen for two months. Defrost in fridge for overnight before slicing and baking)
5. Preheat oven to 325 with rack in center of oven. Line two baking sheets with parchment paper. Slice dough log rolls into 3/8” inch thick cookies. Bake for 15-20 min or until cookies are just beginning to brown on edges (bottoms will not be brown; if you cook until they are, they’ll still taste good, but will be crispier instead of chewy). Remove from oven and cool on wire rack. Makes about 35 to 40+ cookies that will be eaten in no time flat!
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