Ingredients

1 c. (2 Sticks) unsalted butter @ room temperature

1/2 c. sugar

2 T. milk

1 t. pure vanilla

1/2 t. salt

2.5 c. all-purpose flour

3/4 c. dried cranberries

1/2 c. chopped pecans

3/4 c. shredded unsweetened coconut

Preparation

  1. Beat butter and sugar 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.

  2. Divide dough in half. Shape each half into 8-inch logs, about 2 inches 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.

  3. Heat 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.

Stores 2 weeks in airtight container.