INGREDIENTS
Cookies:
½ cup unsalted butter
¾ cup powdered sugar
1 teaspoon vanilla extract
¼ teaspoon salt
1 egg
1¼ cups all-purpose flour
½ cup cranberries, dried and sweetened
½ cup pecans, roasted and salted
White Chocolate Ganache:
1 cup white chocolate
½ cup heavy cream
DIRECTIONS
1. In the bowl of a mixer, combine the butter and powdered sugar and mix until light and fluffy.
2. Add the vanilla and salt and mix to combine.
3. Add in the egg and mix until just combined.
4. Slowly add the flour and mix until just blended in. Do not over mix.
5. Chop the cranberries and pecans and stir into the dough.
6. Bring the dough together on a piece of parchment paper and shape into a log, measuring about 12 inches long and 1½ inches in diameter. While wrapped in the parchment paper, roll to create a smooth log shape.
7. Refrigerate until firm.
8. Preheat the oven to 350°.
9. Line two baking sheets with parchment paper. Remove the dough log from the refrigerator and slice into ½-inch rounds, trying to maintain the shape as best you can. Lay rounds flat on the baking sheets and bake 15–18 minutes until lightly browned around the bottom edges.
While the cookies cool, prepare the ganache:
1. Chop white chocolate and place in a heatproof bowl.
2. Heat heavy cream until scalding and pour over the chocolate. Allow to stand for a few minutes, and then stir until completely smooth.
3. Once the cookies and ganache have cooled, dip cookies in ganache so that one half is covered and one half is bare. Allow ganache to set before serving.