Cream butter, flour and sugar until fluffy. Add milk and vanilla, mix well. Add cranberries and pecans.
Roll up so that it makes 2 logs about 8 x 1 ½”. Cover with cling wrap then chill them for about 2 hours in the refrigerator or freezer for 30-60 minutes to allow dough to firm up.
Preheat oven to 375 degrees Fahrenheit.
Remove wrap and slice the cookies into about 1/4” thick. Then roll the edges of cookies in sugar.
Place on lightly greased cookie sheets and bake for 10-15 minutes.