Cranberry Pecan Sandwich Cookies Recipes

CRANBERRY PECAN COOKIES

Steps:

• 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 until lightly browned, 10-12 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.

CRANBERRY PECAN SANDIES

Steps:

• Preheat oven to 350°F.
• Combine bread mix, butter, egg and orange juice. Stir in chopped pecans.
• Roll into 1 inch balls.
• Place 2 inches apart on ungreased baking sheets.
• Flatten each cookie with the bottom of a glass, coated with nonstick cooking spray.
• Press a pecan half into each cookie.
• Bake for 12-14 minutes or until lightly browned.
• Cool one minute, then remove to wire racks.
• Whisk glaze ingredients in a small bowl; drizzle over cookies.

ELLIE'S CRANBERRY PECAN COOKIES

Steps:

• Combine flour, oatmeal, soda and salt in a small bowl.
• Cream butter and sugars together in a large bowl.
• Add eggs and vanilla and beat until fluffy.
• Add flour mixture.
• Fold in cranberries and pecans.
• Line a baking sheet with parchment paper (or spray with non stick spray) and form dough into balls, spaced about 2-3 inches apart.
• Bake 10-12 minutes at 350.
• Cool on wax paper. Store in refrigerator for best serving results.
• (Have faith if they appear to melt into each other while baking -- Simply cut out original shapes with a knife or spatula while cooling.).

CRANBERRY PECAN COOKIES

Steps:

• 1. Preheat oven to 375°F. Line cookie sheets with baking parchment. If not using parchment, do NOT grease the sheets.
• 2. Combine flour, baking soda, salt, and spices in a small bowl. Beat butter, white sugar, and brown sugar in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each. Gradually beat in flour mixture. Stir in cranberries and pecans.
• 3. Drop by rounded tablespoons onto cookie sheets. Bake for 9 to 11 minutes or until golden brown. Cool on sheets for 2 minutes, then remove to wire rack and cool completely.
• 4. Do you like perfectly round, slice-and-bake cookies? Then try this variation: After preparing dough, divide in half and form into 2 balls; wrap in waxed paper. Refrigerate for 1 hour until firm. Then shape each ball into a log about 2" in diameter; rewrap and refrigerate for about 30 minutes (may be stored this way for several hours or days before baking. Mix them up in the morning, and let your kids slice and bake when they get home from school). Cut into 1/2" thick slices and bake as above.