Cranberry Noel Cookies - cooking recipe

Ingredients

1 cup unsalted butter, at room temperature
1/2 cup sugar
2 tablespoons milk
1 teaspoon pure vanilla extract or 1 teaspoon rum extract
1/2 teaspoon salt
2 1/2 cups all-purpose flour
3/4 cup dried cranberries
1/2 cup chopped pecans
3/4 cup shredded unsweetened coconut

Preparation

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!