Equipment Needed
- Stand mixer or hand mixer
- Large mixing bowl
- Measuring cups and spoons
- Rubber spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Cooling rack
Step-by-Step Instructions
I start by preheating my oven to 325°F (165°C) and lining my baking sheets with parchment paper. There’s nothing worse than cookies sticking, and this guarantees an easy release every time. In the bowl of my stand mixer fitted with the paddle attachment, I cream together the softened butter and powdered sugar. I let it go for a good 2-3 minutes on medium speed until it’s pale, fluffy, and wonderfully smooth. This isn’t just mixing; this is incorporating air, which is the first secret to that light, sandy texture. Then I beat in the vanilla and water until everything is just combined.
Now, with the mixer on low, I gently add the flour and salt. I’ve learned the hard way not to just dump it all in at once—you’ll end up with a flour cloud all over your kitchen! I add it in two additions, mixing just until the dough starts to come together and pulls away from the sides of the bowl. It will seem crumbly at first, but have faith. Finally, I use my trusty spatula to fold in the toasted pecans and chopped cranberries by hand. This ensures they’re evenly distributed without overworking the dough, which would make the cookies tough.
Here’s the fun, hands-on part: I turn the dough out onto a clean surface and gently knead it a few times, just until it forms a cohesive ball. I divide it in half and shape each half into a log about 2 inches in diameter. Don’t worry about it being perfectly cylindrical; a little rustic charm is good! I wrap each log tightly in plastic wrap and pop them in the fridge for at least an hour. This chilling step is crucial—it firms up the butter so the cookies hold their shape and don’t spread into puddles in the oven.(See the next page below to continue…)