I love a good cookie, don’t you?
Cranberry Kringles Recipe
-1 cup of butter (2 sticks), at room temperature
-3/4 cup sugar
-2 tablespoons milk
-1 teaspoon vanilla extract
-2 1/2 cups of flour
-1/2 teaspoon salt
-1 cup dried cranberries
-3/4 cups chopped pecans
1) Using an electric mixer, cream together the butter and sugar on medium speed until light and fluffy. (about 2 minutes) Add the milk and vanilla and beat until combined.
2) Adjust mixer to low and gradually add flour, salt, cranberries, and pecans. Beat until completely combined.
3) Turn the dough out on a clean surface and divide into two equal pieces. Shape each piece into a roll that’s about 8 inches long and about 2 inches wide. Wrap each roll into plastic wrap and refrigerate until firm, about 2 hours. (Or you can skip the refrigerate, roll out the dough flat and use cookie cutters)
4) Preheat the oven to 375 degrees. Cut the rolls into 1/4 inch think slices. Transfer to parchment paper lined baking sheet and place about an inch apart. Bake until the edges are golden brown, about 14-16 minutes. (Just be sure to rotate the baking sheet half way through.) Remove from the oven, and transfer the cookies to a wire rack to cool completely.
Between Naps on the Porch