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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (1108g)|
|Recipe Makes: 1|
|Calories from Fat: 2046 (41%)|
|Amt Per Serving||% DV|
|Total Fat 227.3g||303 %|
|Saturated Fat 120.6g||603 %|
|Monounsaturated Fat 70.4g|
|Polyunsanturated Fat 20.3g|
|Cholesterol 488.7mg||150 %|
|Sodium 4000mg||138 %|
|Potassium 749.7mg||20 %|
|Total Carbohydrate 733.1g||216 %|
|Dietary Fiber 17.3g||69 %|
|Sugars, other 715.9g|
|Protein 38.5g||55 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5028
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