Ingredients:
* 2 1/3 cups all-purpose flour
* 1/2 teaspoon salt
* 1 cup (2 sticks) unsalted butter at room temperature
* 2/3 cup granulated white sugar
* 1 teaspoon pure vanilla extract
* 1 cup walnuts, coarsely chopped
* 1 cup dried sweetened cranberries, coarsely chopped
\Directions:
1. In a large bowl whisk the flour with the salt.
2. Using an electric hand mixer, cream the softened butter until smooth (about 1
- 2 minutes). Add the sugar and beat until smooth and creamy (about 3 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Fold in the chopped nuts and cranberries.
3. Divide the dough in half. Place each half of dough on the center of a piece of parchment or wax paper. Shape the dough into an evenly shaped rectangle that is about 10 inches long and 3 inches wide.
4. Form the dough into a log. Then wrap the shaped logs in the parchment or wax paper,place in a ziploc bag and chill in the refrigerator for at least two hours. Alternatively, if you are in a rush to bake the cookies you can put the logs in the freezer for about 20 minutes.
5. Preheat oven to 325 degrees F with the rack in the center of the oven. Line two baking sheets with parchment paper. Using a thin sharp knife, slice the logs into 1/4 to 1/2 inch thick cookies. ( If they are cracking this means they are too cold and let them soften for 5 minutes or so. If they are getting smushed then it means they are not chilled enough and need to be chilled longer). Place the cookies on the prepared baking sheet, about 2 inches apart.
