[X]

Home > Recipes > Cranberry Pecan Sandies

Cranberry Pecan Sandies Recipe

Cranberry Pecan Sandies Recipe photo by Taste of Home

Read reviews (5)

Rate recipe

Teresa Jarrell of Danville, West Virginia shares these delightfully delicate, crisp cookies with pecans, cranberry and a hint of orange.

[X]

Rate Cranberry Pecan Sandies Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Cranberry Pecan Sandies Recipe

Prep: 20 min. Bake: 15 min./batch

Yield: 34 Servings

20 15 35

Ingredients

1 package (15.6 ounces) cranberry-orange quick bread mix
1/2 cup butter, melted
1 egg
2 tablespoons orange juice
3/4 cup chopped pecans
30 to 36 pecan halves
ORANGE GLAZE:
1 cup confectioners' sugar
3 to 4 teaspoons orange juice

Directions

In a large bowl, combine the bread mix, butter, egg and orange juice. Stir in chopped pecans. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with the bottom of a glass coated with cooking spray. Press a pecan half into center of each cookie.
Bake at 350° for 12-14 minutes or until lightly browned. Cool for 1 minute before removing to wire racks. In a small bowl, whisk confectioners' sugar and enough orange juice to achieve desired consistency. Yield: 2-1/2 to 3 dozen.

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

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Cranberry Pecan Sandies

Cranberry Pecan Sandies

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-5) of 5 reviews

Sort Reviews:

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.