It's hard to stop eating these buttery cookies dotted with pecans and dried cranberries. I cherish this recipe from my mother. —Mildred Sherrer, Fort Worth, Texas
Ingredients
- 1 cup butter, softened
- 2-1/4 cups confectioners' sugar
- 1/4 cup light corn syrup
- 1-1/4 cups all-purpose flour
- 1 cup chopped pecans
- 1/4 cup dried cranberries
Directions
- In a bowl, cream butter and confectioners' sugar until light and fluffy. Beat in corn syrup. Gradually beat in flour and mix well. Fold in pecans and cranberries. Shape dough into two 6-in. logs; wrap each and chill until firm, at least 2 hours.
- Unwrap and cut into 1/4-in. slices. Place 3 in. apart on ungreased foil-lined baking sheets. Bake at 350° until center and edges are browned and lacy, 11-12 minutes. Allow cookies to cool completely before carefully removing from foil.
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