Cranberry Pecan Cookies
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.
2 1/4 call purpose flour
1 tspbaking soda
1 1/2 tspground cinnamon
1/2 tspground cloves or allspice
1 c(2 sticks) real butter, softened
3/4 cwhite sugar
3/4 cpacked brown sugar
1 1/2 cdried cranberries
1 cchopped pecans
How to Make Cranberry Pecan Cookies
- Preheat oven to 375°F. Line cookie sheets with baking parchment. If not using parchment, do NOT grease the sheets.
- 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.
- 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.
- 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.