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Cranberry Pecan Sandies

 Cranberry Pecan Sandies
Teresa Jarrell of Danville, West Virginia shares these delightfully delicate, crisp cookies with pecans, cranberry and a hint of orange.
34 ServingsPrep: 20 min. Bake: 15 min./batch

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.