Servings: 12-18 cookies 

Prep time: 10 minutes + 2 hour chill time 

Cook time: 12 minutes 

1.     Place the butter and powdered sugar in a large mixing bowl and beat with an electric mixer until pale and creamy, about 2 minutes.

2.     Beat in the salt, egg, and vanilla.

3.     Scrape down the bowl and beat in the flour.

4.     Add the toasted pecans and dried cranberries and beat until just mixed in.

5.     Place the toasted chopped pecans and coarse sugar on a baking sheet and toss to combine.

6.     Roll the dough into a log about 2 inches in diameter.

7.     Roll the dough log over the pecan/sugar mixture until the exterior is well coated. Wrap in plastic wrap and refrigerate for 2 hours.

8.     Preheat the oven to 350 degrees Fahrenheit. Line of baking sheet with parchment paper.

9.     Slice the log of cookie dough into 1/4 to 1/3 inch rounds . Place on the prepared baking sheet one inch apart .

10.    Bake in the preheated oven for about 12 minutes, or until slightly golden brown on top. Remove and cool the cookies on a wire rack. Store in an airtight container.