Cranberry Tea Cookies

Cranberries and pecans are such fall staples that it would be a crying shame if they went unmentioned all season long. Well, fear not. This tea cookie has them both! A shortbread-reminiscent base sets the stage for the cranberries and pecans to shine. So sit back with a hot beverage, a handful of tea cookies, watch the falling leaves outside your window—does autumn get more picture-perfect?

AuthorMackieDifficultyBeginner

 1 cup Butter, room temperature
 ½ cup Sugar
 2 tbsp Milk
 1 tsp Vanilla
 ½ tsp Salt
 2 ½ cups Flour
 ½ cup Pecans, chopped
 ¾ cup Dried cranberries, chopped
 ¼ cup Sugar, for rolling

1

Cream the butter and sugar until fluffy. Add milk and vanilla. Add the salt and flour, mixing well. The dough will be crumbly, but if you keep mixing, it will become homogeneous. Fold in the pecans and cranberries.

2

Roll into two logs 8 inches long and 1 ½ inches thick. Wrap and chill for 2 hours in the fridge. If you're in a hurry, you can freeze them for 30 minutes to an hour. The key is getting the dough firm enough to hold its shape when you cut it into individual cookies.

3

Slice ¼-inch-thick cookies off the log and roll the edges of the cookies in sugar. Place on a lightly greased cookie sheet and bake at 375 degrees for 10–15 minutes. Do NOT overbake or the cookies will be way too hard. Remove from oven and allow to cool before serving.

Ingredients

 1 cup Butter, room temperature
 ½ cup Sugar
 2 tbsp Milk
 1 tsp Vanilla
 ½ tsp Salt
 2 ½ cups Flour
 ½ cup Pecans, chopped
 ¾ cup Dried cranberries, chopped
 ¼ cup Sugar, for rolling

Directions

1

Cream the butter and sugar until fluffy. Add milk and vanilla. Add the salt and flour, mixing well. The dough will be crumbly, but if you keep mixing, it will become homogeneous. Fold in the pecans and cranberries.

2

Roll into two logs 8 inches long and 1 ½ inches thick. Wrap and chill for 2 hours in the fridge. If you're in a hurry, you can freeze them for 30 minutes to an hour. The key is getting the dough firm enough to hold its shape when you cut it into individual cookies.

3

Slice ¼-inch-thick cookies off the log and roll the edges of the cookies in sugar. Place on a lightly greased cookie sheet and bake at 375 degrees for 10–15 minutes. Do NOT overbake or the cookies will be way too hard. Remove from oven and allow to cool before serving.

Cranberry Tea Cookies

Thanks to Lisa Is Bossy for the recipe!

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