cranberry pecan cookies

Name: Cranberry Pecan Cookies
Prep time: 20 min
Cook time: 10 min
Yield: 4
Cuisine: American
Ingredients: 2 1/4 cup(s) all purpose flour; 1 teaspoon(s) baking soda; 1 teaspoon(s) salt; 1 1/2 teaspoon(s) ground cinnamon; 1/2 teaspoon(s) ground cloves or allspice; 1 cup(s) (2 sticks) real butter, softened; 3/4 cup(s) white sugar; 3/4 cup(s) packed brown sugar; 2 large eggs; 1 1/2 cup(s) dried cranberries; 1 cup(s) chopped pecans

(1 RATING)

64 Pinches 2 Photos

Susan Feliciano

Oak Ridge, TN

Updated on Dec 4, 2013

I was looking for some cranberry cookie recipes to celebrate National Cookie Day (December 4), and decided to just make my own. Based on the Tollhouse recipe, this really brings holiday flavor to your cookie making. A great way to celebrate my 400th Just A Pinch recipe posting! NOTE: I absolutely love the flavor of pecans, but these could also be made with sliced almonds or English walnuts. Or if you don't like nuts, substitute mini chocolate chips for nuts.

Rate

prep time 20 Min

cook time 10 Min

method Bake

yield 4 dozen cookies

Ingredients

2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves or allspice
1 cup (2 sticks) real butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
2 large eggs
1 1/2 cups dried cranberries
1 cup chopped pecans

How To Make cranberry pecan cookies

Step 1

Preheat oven to 375°F. Line cookie sheets with baking parchment. If not using parchment, do NOT grease the sheets.

Step 2

Combine flour, baking soda, salt, and spices in a small bowl. Beat butter, white sugar, and brown sugar in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each. Gradually beat in flour mixture. Stir in cranberries and pecans.
Step 3

Drop by rounded tablespoons onto cookie sheets. Bake for 9 to 11 minutes or until golden brown. Cool on sheets for 2 minutes, then remove to wire rack and cool completely.
Step 4

Do you like perfectly round, slice-and-bake cookies? Then try this variation: After preparing dough, divide in half and form into 2 balls; wrap in waxed paper. Refrigerate for 1 hour until firm. Then shape each ball into a log about 2" in diameter; rewrap and refrigerate for about 30 minutes (may be stored this way for several hours or days before baking. Mix them up in the morning, and let your kids slice and bake when they get home from school). Cut into 1/2" thick slices and bake as above.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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