Cranberry Noel Cookies

• unsalted butter, at room temperature↗1 cup
• sugar↗1⁄2 cup
• milk↗2 tablespoons
• pure vanilla extract or 1 teaspoon rum extract↗1 teaspoon
• salt↗1⁄2 teaspoon
• all-purpose flour↗2 1⁄2 cups
• dried cranberries↗3⁄4 cup
• chopped pecans1⁄2 cup
• shredded unsweetened coconut↗3⁄4 cup

Step-by-step instructions

1. 1

   Beat butter and sugar on medium speed until light and fluffy, about 2 minutes.

2. 2

   Add milk, vanilla, and salt.

3. 3

   Beat until just combined.

4. 4

   Gradually add flour, cranberries, and pecans.

5. 5

   Mix on low speed until fully combined.

6. 6

   Divide dough in half.

7. 7

   Shape each half into 8-inch logs, about 2 inches in diameter.

8. 8

   Roll logs in coconut, pressing lightly to coat the outside of logs.

9. 9

   Wrap logs in plastic wrap and refrigerate until firm, about 2 hours.

10. 10

    Preheat oven to 375 degrees F.

11. 11

    Using a sharp knife, cut logs into 1/4-inch thick slices.

12. 12

    Transfer to ungreased baking sheets, about 1 1/2-inches apart.

13. 13

    Bake until edges are golden, about 12 minutes.

14. 14

    Transfer to a wire rack to cool.

15. 15

    Store for up to 2 weeks in an airtight container.

16. 16

    Hide from kids!