Cranberry Noels Recipes

CRANBERRY NOELS

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add milk and vanilla. Beat until just combined. With mixer on low, gradually add flour, salt, cranberries, and pecans; continue beating until fully combined.
• Turn dough out onto a clean work surface, and divide into 2 equal pieces. Shape each piece into an 8-inch log, about 2 inches in diameter. Wrap logs in plastic wrap, and refrigerate until firm, about 2 hours.
• Preheat oven to 375 degrees. Using a sharp knife, cut logs into 1/4-inch-thick slices. Transfer to parchment-lined baking sheets, about 1 1/2 inches apart. Bake until edges are golden, 14 to 16 minutes, rotating baking sheets halfway through. Remove from oven, and transfer cookies to a wire rack to cool completely.

CRANBERRY NOELS

Steps:

• Cream butter and sugar 3 minutes.
• Add milk, vanilla and salt.
• Beat to combine.
• Gradually add flour, cranberries and pecans - beat just to combine.
• Form 2 logs 8 inches long and 1 1/2 inches in diameter.
• Wrap and chill 2 hours.
• Preheat oven to 375. Unwrap and roll in coconut, if desired.
• Using a serrated knife slice cookies 1/4' thick.
• Bake 12- 14 minutes on a parchment lined sheet pan or until edges are brown.

CRANBERRY NOEL COOKIES

Steps:

• Beat 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.
• 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 logs.
• Wrap logs in plastic wrap and refrigerate until firm, about 2 hours.
• Preheat oven to 375 degrees F.
• 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 to a wire rack to cool.
• Store for up to 2 weeks in an airtight container.
• Hide from kids!