2-4 oz sticks salted butter at room temperature (8 oz total)
1/2 cup sugar
2 T milk or cream
1 t vanilla
1/2 t salt
2 1/2 cups flour
1/2 c chopped pecans
3/4 c chopped dried cranberries
1/4 c extra sugar
Cream butter and sugar til fluffy. Add milk and vanilla - mix. Add flour and salt - mix well. It might seem crumbly at this point but if you keep blending it will come together eventually. Add the cranberries and pecans.
Roll into 2 logs about 8 x 1 1/2". Wrap and chill for 2 hours in the fridge. I've also put them in the freezer for 30-60 minutes and this works the same way. You just want it to be firm enough to cut without misshaping the round cookie. Slice cookies about 1/4" thick. Roll edges of cookie in sugar. Place on lightly greased cookie sheets, or Silpats. Bake at 375 for 10-15 minutes.