Crackled Cranberry Pecan Cookies

Name: Crackled Cranberry Pecan Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2 dozen.
Ingredients: 1/4 cup boiling water; 1/4 cup orange juice; 3/4 cup dried cranberries; 1/2 cup butter, softened; 1/2 cup sugar; 1/2 cup packed brown sugar; 1 large egg, room temperature; 1 teaspoon grated orange zest; 1 teaspoon vanilla extract; 1-1/2 cups all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon cream of tartar; 1/2 teaspoon baking soda; 3/4 cup coarsely chopped pecans, toasted

Cranberries, orange and nuts make one of my favorite flavor combinations, and this special drop cookie fits in particularly well at holiday potlucks. For a fruitcake-type cookie, use a mixture of dried fruits and substitute rum flavoring for half the vanilla. —Deborah Biggs, Omaha, Nebraska

Ingredients

1/4 cup boiling water
1/4 cup orange juice
3/4 cup dried cranberries
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
1 teaspoon grated orange zest
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
3/4 cup coarsely chopped pecans, toasted

Directions

Preheat oven to 350°. Pour boiling water and orange juice over cranberries in a small bowl; let stand 5 minutes. Drain.
In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, orange zest and vanilla. In another bowl, whisk flour, salt, cream of tartar and baking soda; gradually beat into creamed mixture. Stir in pecans and cranberries.
Drop dough by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake until until edges begin to brown, 10-12 minutes. Remove from pans to wire racks to cool. Store in an airtight container.