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Holiday Cranberry Noel Cookies


1 cup butter, softened

½ cup sugar

2 tsp milk

1 tsp vanilla extract

½ tsp salt

2 ½ cups flour

¾ cup dried cranberries, chopped in food processor

½ cup pecans, chopped in food processor

¾ cup shredded coconut



Combine butter and sugar and mix for 3 minutes until light and fluffy. Add milk and vanilla extract to butter mixture. In a separate bowl, combine remaining ingredients. Slowly add flour mixture to butter. Make three dough logs and wrap each separately in plastic wrap. Store in fridge overnight. Remove plastic from dough log and cut ¼ inch cookies. Place on cookie sheet and bake at 375F for 12 minutes or until lightly browned. Decorate with melted white chocolate chips as follows:


Place 2 cups of white chocolate chips in a microwave-safe container. Add 2 tablespoons of vegetable shortening for every 2 cups of chips. Heat on medium power in the microwave (50 percent) for 30 seconds. Stir chips and shortening until completely melted and smooth. The melted chocolate will retain its chip shape until stirred. Continue heating on medium powder (50 percent) for additional 30-second intervals. Repeat process until the chocolate is completely melted and smooth. We put the chocolate in a squeeze bottle to decorate the cookies.