Delicious festive shortbread-style cookies with dried cranberries, pecans and coconut. The dough is simple to make, chilled in the fridge and doesn’t require any cookie cutters — making it perfect for easy holiday baking. Highly recommended!
Makes about 60 cookies.
Ingredients for the Cranberry Noel cookies:
- 220 g butter
- 110 g caster sugar
- 1 teaspoon vanilla sugar
- 30 ml milk
- ¼ teaspoon salt
- 375 g plain flour
- ¾ cup dried cranberries
- ½ cup coarsely chopped pecans
- 100 g desiccated coconut
All ingredients should be at room temperature.
In a mixing bowl, cream the butter and both sugars until light and fluffy. Add the milk and salt, then gradually mix in the flour until fully combined. Add the cranberries and pecans, mixing briefly to incorporate. Shape the dough into two logs, each about 30 cm long. Lightly brush each log with water and roll in the desiccated coconut. Wrap tightly in cling film and chill in the fridge for at least 2 hours.
Preheat the oven to 190°C and line two baking trays with baking parchment. Using a sharp serrated knife, slice the dough into rounds about 4 mm thick. Place on the trays and bake for about 12 minutes, or until the edges turn lightly golden. Remove from the oven and cool on a wire rack.
These cookies can be stored in an airtight container at room temperature for up to 7 days.
Enjoy!
Recipe source: MarthaStewart.com.
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