In the bowl of an electric mixer, cream the butter and sugar on a med speed until light and fluffy, about 2 min. Add milk and vanilla.Beat until just combined. With mixer on low, gradually add flour, salt, cranberries, and pecans.

Turn dough out onto clean work surface, and divide into 2 equal pieces. Shape each piece into an 8in log, about 2in in diameter. Wrap logs in plastic , and refrigerate until firm, about 2hrs.

Preheat oven to 375°F. Using a sharp knife, cut logs into 1/4in thick slices. Place slices onto parchment lined baking sheets about 1 1/2in apart. Bake until edges are golden, 14-16 min. Allow to cool on wire rack.