1/4 cup dried cranberries.1/2 cup pecans, toasted and chopped.Make the vinaigrette.
In a food processor, pulse the cranberries and sugar until finely chopped.Transfer half of the cranberries to a bowl.
Add the lemon zest and juice to the processor; pulse to combine.
Slowly drizzle in the oil.Beat in 1 tablespoon of the butter until completely incorporated; scrape down the side of the bowl.
Add the remaining 7 tablespoons of butter, 1 tablespoon at a time.Beat the dough until well combined, about 2 minutes..
Fit the mixer with the dough hook.Knead the dough at medium speed until smooth, occasionally scraping down the side of the bowl and dusting with 1 to 2 tablespoons of flour if the dough sticks, about 5 minutes.
