0 Picture
Ingredients
- 1 C Butter at room temperature
- 1/2 C Sugar
- 2 TBSP Milk
- 1 tsp. vanilla
- 1/2 tsp. salt
- 2 1/2 C Flour
- 3/4 C Dried Cranberries (put through nut grinder)
- 1/2 C Pecans (roasted)
- 2 TBSP Orange Zest
- Optional: 3/4 C Shredded Unsweetened Coconut
Details
Servings 60
Preparation
Step 1
In a bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add milk, vanilla, and salt. Beat until just combined. In a plastic bag combine cranberries, pecans and orange zest with some of the flour until well coated. Gradually add flour, cranberries, pecans and orange zest. 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 into 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.
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.
Review this recipe