- 2 sticks butter room temperature
- 3/4 Cups plus more for dusting the cookies confectioners sugar
- 2 Tablespoons unsweetened cocoa powder
- 2 egg yolks
- 1 Teaspoon vanilla extract
- 1 Cup toasted pecans
- 1/2 Cup dried cranberries
- 2 1/4 Cups all-purpose flour
- 1/2 Teaspoon salt
Using either a stand or hand mixer, cream the butter, sugar, and cocoa powder until light and fluffy, 4 to 5 minutes. Scrape down the bowl with a spatula.
Beat in the yolks and vanilla extract, until smooth. In a food processor, process nuts and cranberries, until you get a paste.
In a medium bowl mix flour and salt; combine with the butter mixture until just incorporated. Follow with the nut mixture, mix well.
Form the dough into a disk, wrap in plastic, and transfer to refrigerator for 1 hour.
Preheat oven to 350 degrees F.
Lay cookie sheet with a parchment paper. Form 1 tablespoon of dough into small balls; place on a cookie sheet. Repeat with the remaining dough. Let chill in a fridge for 15 minutes.
Bake 20 minutes, or until cookies are firm.
When the cookies are cool enough to handle, roll in remaining confectioners sugar and transfer to a platter.