Stacy Farrill entered these scrumptious delights in the 2012 Holiday Cookie Contest sponsored by the Peachtree City Farmers’ Market and Fayette Woman Nov. 17. Thanks Stacy for sharing!
1 cup unsalted butter, at room temperature
1/2 cup sugar plus 2 Tbsp. for sprinkling on top
1/2 tsp. vanilla
1 3/4 cup all-purpose flour
2 1/4 oz. toasted pecan halves
2 drops almond extract
3/4 cup chopped dried cranberries
Cream butter, sugar and vanilla for 3-4 minutes. Add flour, salt, pecans, cranberries and almond flavoring. Mix unitl pecans break up. Wrap dough in plastic wrap. Chill at least 1 hour. Remove dough. Roll out 1/4″ thick and cut out cookies. Sprinkle tops of cookies with sugar.
Bake at 325º for 15 minutes.
Garnished for the contest with white chocolate and white star glitter.