Best Cranberry Noels Recipes

CRANBERRY NOELS

Steps:

• 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.

CRANBERRY NOELS

Steps:

• Cream butter and sugar 3 minutes.
• Add milk, vanilla and salt.
• Beat to combine.
• Gradually add flour, cranberries and pecans - beat just to combine.
• Form 2 logs 8 inches long and 1 1/2 inches in diameter.
• Wrap and chill 2 hours.
• Preheat oven to 375. Unwrap and roll in coconut, if desired.
• Using a serrated knife slice cookies 1/4' thick.
• Bake 12- 14 minutes on a parchment lined sheet pan or until edges are brown.

CRANBERRY NOELS

Steps:

• 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.