Tuesday, December 9, 2008

These cookies look sooo yummy! I am not a baker usually but now that I have a bit more time at home I'm going to try my hand at it. As soon as I make them, here in a day or two, I'll post some pictures. I plan to make them for our Holiday Party on Sunday. I found this recipe over at Martha's site and they're called:

Cranberry Noels


  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup sugar
  • 2 tablespoons milk
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup dried cranberries
  • 1/2 cup chopped pecans


  1. 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.
  2. 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.
  3. 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.

Helpful Hint

Once formed into logs and wrapped well in plastic, the dough can be stored in the freezer for up to a month. Before slicing, leave the dough at room temperature until it just begins to soften. For a festive variation, roll the edges in colored sanding sugar before baking.

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