Pappas+Pecan+Shortbread+Cookies


 * __ Cranberry Pecan Shortbread Cookies __**
 * 2 1/3 cups flour **
 * ½ tsp kosher salt **
 * 1 cup (2 sticks) salted butter **
 * 2/3 cups granulated white sugar **
 * 1 tsp pure vanilla (I recommend a good vanilla such as Madagascar Bourbon; choice of vanilla makes a difference.) **
 * 1 cup coarsely chopped pecans, roasted on ungreased cookie sheet @ 375~ for 5 to 6minutes and then cooled **
 * 1 cup dried cranberries coarsely chopped **
 * __ Directions: __**
 * 1. Whisk flour and salt in one bowl. Fold in cooled pecans and cranberries **
 * 2. In another bowl cream butter and sugar till smooth and creamy. Add vanilla. **
 * 3. Gently add in flour/salt/ cranberry/ pecan mixture. **
 * 4. Divide dough in half. Place each half on the center of a 14 inch length of Parchment or wax paper. Shape into a 10” long x 2” log roll and wrap tightly in paper. It doesn’t matter if the two logs are the same weight; it does matter that the diameters are the same, so the cookies will all be the same size when cut (so they cook at the same rate; smaller cookies will cook faster than larger ones) __Chill for 2 hrs or up to 3 days__.(can be frozen for two months. Defrost in fridge for overnight before slicing and baking) **
 * 5. Preheat oven to 325 with rack in center of oven. Line two baking sheets with parchment paper. Slice dough log rolls into 3/8” inch thick cookies. Bake for 15-20 min or until cookies are just beginning to brown on edges (bottoms will not be brown; if you cook until they are, they’ll still taste good, but will be crispier instead of chewy). Remove from oven and cool on wire rack. Makes about 35 to 40+ cookies that will be eaten in no time flat! **