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“These are so tasty and simple to prepare!” Each delightful little cookie is loaded with cranberries, nuts and vanilla, giving them the taste of a treat that’s been slaved over. Louise Hawkins - Lubbock, Texas
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 1 cookie equals 87 calories, 5 g fat (1 g saturated fat), 4 mg cholesterol, 50 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
Originally published as Cranberry Pecan Cookies in Simple & Delicious September/October 2009, p56
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Reviewed on Nov. 11, 2010 by meowmitz
These taste GREAT! Want to make them REALLY festive looking? Melt white chocolate chips or almond bark with a spoonful of vegetable shortening. Let cool. Put in a piping bag and pipe "drizzles" across each cookie.
Reviewed on Aug. 07, 2010 by claudiablaylock
Awesome!! And soooo easy!!
Reviewed on Apr. 23, 2010 by lrmillers@sutv.com
This is a great fast recipe my entire family loved! It also freezes well! I've made it several times and it was a big hit at the family reunion!
Reviewed on Feb. 17, 2010 by 1DomesticGoddess
Made these cookies today, but made them using a 3-lb. tub of cookie dough which I had purchaed from the bakery dept. Since I used a 3-lb tub of cookie dough, I added 2-1/2 tsp of vanilla extract, 1-1/2 cups of ivory white chips, then divided the dough in half, and to one half I added 3/4 cup of dried cranberries, and to the other, I added 3/4 cup of dried cherries, and to both halves I added, 3/4 cup of chopped pecans. I used my Pampered Chefmedium scoop (2 tablespoon scoop) to make each cookie, then I rolled each into a dough ball, and then flattened each somewhat onto a Pampered Chef Stoneware to bake the cookies. Baked the cookies exactly for 15 minutes. Mmm, both kinds of cookies tasted good, but personally I think I prefer the dried cranberries over the dried cherries. Louise, these cookies were very good, and I'd like to thank you for the recipe.
Made these cookies today, but made them using a 3-lb. tub of cookie dough which I had purchaed from the bakery dept. Since I used a 3-lb tub of cookie dough, I added 2-1/2 tsp of vanilla extract, 1-1/2 cups of ivory white chips, then divided the dough in half, and to one half I added 3/4 cup of dried cranberries, and to the other, I added 3/4 cup of dried cherries, and to both halves I added, 3/4 cup of chopped pecans. I used my Pampered Chef
medium scoop (2 tablespoon scoop) to make each cookie, then I rolled each into a dough ball, and then flattened each somewhat onto a Pampered Chef Stoneware to bake the cookies. Baked the cookies exactly for 15 minutes. Mmm, both kinds of cookies tasted good, but personally I think I prefer the dried cranberries over the dried cherries. Louise, these cookies were very good, and I'd like to thank you for the recipe.
Reviewed on Dec. 21, 2009 by lwllms
Store did not have refrigerated sugar cookie dough, so I bought the packets of cookie mix and followed the directions for drop cookies. I added in the other ingredients from the recipe. They were delicious!
Reviewed on Nov. 25, 2009 by alice clary
excellent and tasty/can't get enoughsimple to make
excellent and tasty/can't get enough
simple to make
Reviewed on Sep. 08, 2009 by todd65
I made a batch to take to work and they didn't even last until 9:00! VERY GOOD!!! My office crew are my "guinea pigs" and they love it when I bring in new treats. This is definitely a keeper!
Reviewed on Sep. 04, 2009 by edavison8
I added 1-tsp of lemon zest for a fresh zing and used choc chips. Everyone is asking for the recipe!!!!!
Reviewed on Aug. 29, 2009 by kittimoma
I made these with dried cherries instead and they were very, very good!! I will be making them again soon!
Reviewed on Aug. 12, 2009 by zucchinilady
this is a great cookie! Love the combination of the three ingredients - will make a double batch the next time - didn't last long - very, very tasty!!
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