Taste of Home
Crackled Cranberry Pecan Cookies
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch
YIELD: 2 dozen.
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
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1/4 cup boiling water
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1/4 cup orange juice
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3/4 cup dried cranberries
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1/2 cup butter, softened
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1/2 cup sugar
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1/2 cup packed brown sugar
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1 large egg, room temperature
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1 teaspoon grated orange zest
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1 teaspoon vanilla extract
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1-1/2 cups all-purpose flour
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1/2 teaspoon salt
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1/2 teaspoon cream of tartar
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1/2 teaspoon baking soda
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3/4 cup coarsely chopped pecans, toasted
Directions
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1.
Preheat oven to 350°. Pour boiling water and orange juice over cranberries in a small bowl; let stand 5 minutes. Drain.
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2.
In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. 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.
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3.
Drop dough by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake until the edges begin to brown, 10-12 minutes. Remove from pans to wire racks to cool. Store in an airtight container.
Nutrition Facts
1 cookie: 139 calories, 7g fat (3g saturated fat), 18mg cholesterol, 111mg sodium, 20g carbohydrate (13g sugars, 1g fiber), 1g protein.
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