Today is a good, fun day – yep, it’s Secret Recipe Club reveal day! However… this reveal day is extra special, because we did a virtual holiday cookie exchange! When we got our assigned blogs, we all picked a cookie recipe to make and “swap.”
I was assigned My Hobbie Lobbie, a wonderful blog written by Trisha who lives in Sydney, Australia with her husband. She used to have a corporate career but left that a couple years ago to pursue her passion of baking and crafting.
Since this is a holiday cookie exchange, I went with these cranberry noels; it seemed like the right thing to do. But I was very tempted to bake up Trisha’s chocolate pistachio biscotti, or possibly her chocolate chocolate chip cookies. These cranberry and pecan (or walnuts!) slice and bake cookies were quite delicious. I did not go wrong here!
These would be welcome at your non-virtual, three-dimensional cookie swap, for sure. I highly recommend. Not too sweet, just sweet enough, with a crisp exterior and a very soft and crumbly, shortbread-y interior. Matt told me to get them out of the house, for fear he would eat them all.
So I did. I took them to the animal shelter where I volunteer once a week, where they were immensely enjoyed by the people and more than one dog begged for a cookie!
This was such a fun SRC event, I hope we make this an annual thing! And I hope all of you enjoy these delicious cookies!
Source: ever so slightly adapted from My Hobbie Lobbie
1 cup butter, room temperature
3/4 cup sugar
2 tbs milk
1 tsp pure vanilla extract
2 1/2 cups all-purpose flour
3/4 cup dried cranberries
1/2 cup pecans, chopped
In a large mixing bowl, using an electric hand mixer, cream the butter and sugar together until light and fluffy. Add the vanilla and milk and beat until just combined. Gradually add the flour, beating after each addition, then turn off the beaters and stir the cranberries and pecans in by hand until fully combined.
Divide the dough into 2 portions and roll each portion into a log. Wrap in plastic wrap and refrigerate for 2 hours.
Preheat oven to 375 F. Line 2 baking sheets with silpats or parchment paper.
Using a sharp knife, cut the logs into about 3/4-inch-thick slices and transfer to the prepared baking sheets.
Bake until edges are golden, about 14 to 16 minutes, rotating baking sheets halfway through. Remove from oven, and transfer cookies to a wire rack to cool completely.