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1
In a KitchenAid mixer with the paddle attachment or any electric mixer, beat well:
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1 stick unsalted butter (room temp.)
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3/4 c. sugar
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1/4 tsp. salt
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(a touch of lemon or orange zest is nice in here too)
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Add 2 eggs, one at a time.
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Mix in slowly by hand with a wooden spoon:
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2 c. flour
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1 1/2 tsp. baking powder
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When mostly mixed add in:
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1/2 c. pecans, chopped
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1/2 c. dried cranberries (I like the Ocean Spray orange flavored ones)
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I like to use a Silpat to bake on, but you can also spray a little Pam on a baking sheet and form the dough into a log about a foot long and 3 inches wide, flattening the top a little as you go. The log should be about 1 inch tall at most.
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Bake at 350F for about 30-35 minutes until barely golden and firm.
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Remove from the oven and let the log cool about 15 minutes. Cut into 1/2 inch slices with a serrated knife. Be careful, these can crumble easily.
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Lay the slices back on the baking sheet and return to oven for 10 minutes, then turn the cookies over and bake for another 8 minutes.
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Cool before packaging up or storing to retain the crunch. Great with tea or coffee!
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Optional: Let the slices cool uncovered and drizzle a fine-quality white chocolate over one side and lay them on a cookie sheet lined with wax paper. (Melted chocolate can be poured into a Ziploc bag with one tiny corner snipped off as a make-shift pastry bag.)
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Cool off in fridge to set chocolate. Enjoy!
