From the Thermador and Tastespotting Ultimate Recipe Contest
Submitted by: Jessica Woodworth
These cookies are Christmas condensed into a cookie. The cranberries keep the cookies tender and a bit more moist then you might expect from a tea cookie, the pecans provide a wonderful texture and toasty nut flavor while the white chocolate brings everything together.
2 sticks unsalted butter
1/2 cup sugar
2 tbsp cream
1 tsp vanilla
1/2 tsp salt
2 1/2 cups flour
1/2 cup pecans, toasted and finely chopped
3/4 cup dried cranberries, finely chopped
1/2 cup white chocolate, finely chopped
red and white coarse sugar for rolling
Cream butter and sugar until fluffy.
Add cream and vanilla, mix well.
Add flour and salt, mix just until dough begins to come together.
Stir in cranberries, pecans and white chocolate just until incorporated.
Roll the dough into two logs about 8 inches long each.
Wrap in waxed paper and chill for at least 2 hours.
Preheat oven to 350 degrees F and line two cookies sheets with silicone mats or parchment paper.
Unwrap one log and roll in sugar until completely coated.
Slice cookies about 1/4 inch thick and place about 1/2 inch apart on the prepared cookie sheets.
Bake for about 10 minutes, cookies should be set but should not brown.
Allow cookies to cool on the pans for a minute before transferring to a wire rack to finish cooling.