Cranberry Noels - unsalted butter

Method

• 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.
• 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.
• 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.