Ingredients
1 cup butter, softened2-1/4 cups confectioners’ sugar1/4 cup light corn syrup1-1/4 cups all-purpose flour1 cup chopped pecans1/4 cup dried cranberries
Preparation
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.
