Cranberry Noel Cookies

Ingredients

• 2 sticks (1 cup) dds
• ½ cup sugar
• ½ cup powdered sugar
• 2 tablespoons milk
• 2 teaspoons vanilla extract
• 2 1/4 cups flour
• ½ teaspoon salt
• ¾ cup dried cranberries, chopped
• ½ cup pecans, chopped
• ½ cup shredded coconut (optional)

Instructions

1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy, about 5 minutes. Mix in the milk and vanilla extract.
2. Gradually mix the flour and salt into the butter mixture until a soft dough forms. Fold in the dried cranberries and pecans.
3. Transfer the dough onto a countertop sprinkled with flour. Divide the dough in two. Roll each section of dough into a smooth log, about 2-inches in diameter. Roll in shredded coconut, if using. Wrap each log in plastic wrap and chill the dough for two hours.
4. Preheat the oven to 375°F, and line a baking sheet with parchment paper. Remove the dough from the fridge, and take off the plastic wrap. Use a sharp knife to slice the logs into ¼-inch slices, and place each slice on the prepared baking sheet.
5. Bake the cookies for 14 minutes until the edges are lightly golden brown. Remove the cookies from the oven, and let cool on the baking sheet for 5 minutes before transferring to wire racks to finish cooling.