• 1 cup butter, softened
• 1/2 cup sugar
• 2 tsp. milk
• 1 tsp. vanilla extract
• 1/2 tsp. salt
• 2 1/2 cups flour
• 3/4 cup dried cranberries, chopped in food processor
• 1/2 cup pecans, chopped in food processor
• 3/4 cup shredded coconut (can be processed in food processor)

Combine butter and sugar. Mix for 3 minutes or until light and fluffy. Add milk and vanilla extract to butter mixture.

In a separate bowl, combine remaining ingredients. Slowly add flour mixture to the butter.

Make three dough logs. Wrap each dough log separately in plastic wrap. Store in refrigerator overnight.

Remove plastic from dough log. Cut _” cookies. Place on cookie sheet and bake in 375 degree oven for 12 minutes or until lightly browned.

We dip the cookies in Ghirardelli candy making and dipping bar white chocolate.