- 1 tube (16-1/2 ounces) refrigerated sugar cookie dough, softened
- 1 cup chopped pecans
- 2/3 cup white baking chips
- 2/3 cup dried cranberries
- 1 teaspoon vanilla extract
- Preheat oven to 350°. In a large bowl, combine cookie dough, pecans, chips, cranberries and vanilla. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets.
- Bake 10-12 minutes or until lightly browned. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container. Yield: about 3-1/2 dozen.
Reviews for Cranberry Pecan Cookies
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"Don't let the simplicity of this recipe turn you off, these are gourmet cookies! Not only did they look beautiful with it's overflowing mix-ins but the rich taste was outstanding. They also make a great bar dessert. Simply put into greased 11 x 13 glass pan, bake 350 degrees about 20 minutes. Keep a close on it so it doesn't over bake. They look fabulous on a dessert table!Update: Have made these using one box of Krusteaz Sugar Cookie Mix. Equally wonderful."
"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."
"Awesome!! And soooo easy!!"
"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!"
"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."