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Teresa Jarrell of Danville, West Virginia shares these delightfully delicate, crisp cookies with pecans, cranberry and a hint of orange.
Nutritional Facts 1 serving (1 each) equals 129 calories, 8 g fat (2 g saturated fat), 16 mg cholesterol, 90 mg sodium, 14 g carbohydrate, 1 g fiber, 1 g protein.
Originally published as Cranberry Pecan Sandies in Simple & Delicious November/December 2006, p50
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Reviewed on Oct. 06, 2010 by Ms V
To llee2, a constructive criticism is good, yours was too much and rude
Reviewed on Mar. 11, 2010 by llee2
I made this exactly as stated and used Pillsbury brand quick bread. They absolutely do not need 1/2 cup of butter. Even mixing the batter you can see it is too much. These have a good taste except for overly greasy. 1/4 cup of butter would be perfect and not affect the quality or flavor. I threw out the 2nd half of the dough b/c I felt like I was serving my husband a heart attack on a plate.
Reviewed on Jan. 18, 2010 by catlover285
My favorite flavor combination is cranberry and orange so I had to make these cookies. Now that I've tried them they are probably my favorite cookie ever!! They are awesome.I have made them a few times and I have taken them to work. everyone loved them and I had to pass out the recipe. You have to make them! I used a krusteaz muffin mix because my grocery store didn't have the quick bread mix.
Reviewed on Nov. 15, 2009 by hair4u
I made these the first time and won a cookie contest at work , They are great for something really different THANKS ,Teresa
Reviewed on Oct. 15, 2009 by fastlane1958
These cookies are awesome. Wonderful blend of flavors & very pretty when finished.
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