Ingredients:
2 cups All Purpose Flour
½ cup sugar
½ cup shortening
½ cup butter
2 tsp vanilla extract
1 tsp salt
2 cups pecan pieces
1 cup dried cranberries infused with cherry
Optional: Powdered sugar for dusting
Directions:
Preheat oven to 350*F. In a separate bowl, add flour and salt. Set aside. In a food processor, pulse cranberries and pecans until they are a fine crumble. Set this mixture aside for later. In a large standing mixer, add sugar and shortening and beat until fluffy. Add vanilla, mix well. Stir in pecan pieces and cherry infused cranberries until all are incorporated. Add flour mixture one third at a time and mix well. Once dough is made, cover in plastic and place in the refrigerator for 30 minutes. This step will allow the dough to be rolled or cut. Lightly grease the cookie sheet. Roll the dough into one inch balls. Place at least one inch apart on cookie sheet. Place in the oven and bake for 11-13 minutes or until just starting to brown on the bottom. Allow the cookies to cool for about 10 minutes before removing them from the pan.

If using the optional method, sprinkle powdered sugar over the cookies immediately after removing from the oven. Once the cookies have cooled, sprinkle more powdered sugar over the cookies.

Makes about 36 cookies.