I've always enjoyed baking cookies for the holidays and giving them to friends and family. After I found this recipe by Martha Stewart, it quickly became a holiday standard. One year, trying to cut back on holiday sweets, I didn't make them. Later my husband complained saying it didn't seem like the holidays without them, so I quickly whipped up a batch!
1 cup (2 sticks) unsalted butter, room temperature
¾ cup sugar
2 tablespoons milk
1 teaspoon pure vanilla extract
2 ½ cups all-purpose flour
½ teaspoon salt
¾ cup dried cranberries
½ cup chopped pecans
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.