Cranberry Pecan Sandwich Cookies Recipes

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CRANBERRY PECAN COOKIES



Cranberry Pecan Cookies image

These are so tasty and simple to prepare! Each delightful little cookie is loaded with cranberries, nuts and vanilla, giving them the taste of a treat that's been slaved over. -Louise Hawkins, Lubbock, Texas

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3-1/2 dozen.

Number Of Ingredients 5

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

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.

Nutrition Facts : Calories 87 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 50mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

CRANBERRY PECAN SCONES



Cranberry Pecan Scones image

Based on the traditional Scottish biscuits, these scones are packed with cranberries and crunchy pecans. You may add food coloring to the glaze if desired.

Provided by M. Goldman

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 40m

Yield 30

Number Of Ingredients 14

¾ cup milk
1 teaspoon white vinegar
2 cups all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon grated nutmeg
½ cup butter, chilled and cut into small pieces
1 cup dried cranberries
½ cup chopped pecans
1 egg white, beaten
1 ½ cups confectioners' sugar
2 tablespoons milk

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Combine 3/4 cup milk and vinegar in a bowl; let stand until milk is curdled, about 5 minutes.
  • Combine flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl; cut in butter with a pastry blender. Smooth remaining butter clumps with hands; stir in milk mixture, cranberries, and pecans. Knead until dough comes together in a ball.
  • Place dough onto a floured work surface. Roll out with a rolling pin to 3/4-inch thickness. Cut into long, 2-inch wide strips with a sharp knife; cut strips into triangles. Transfer to the baking sheet. Brush tops with egg white.
  • Bake in the preheated oven until tops are golden brown, about 15 minutes.
  • Combine confectioners' sugar and 2 tablespoons milk in a small bowl; mix until combined. Drizzle over scones.

Nutrition Facts : Calories 117.2 calories, Carbohydrate 18.3 g, Cholesterol 8.7 mg, Fat 4.6 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 2.2 g, Sodium 119 mg, Sugar 10.8 g

CRAZY YUMMY CRANBERRY PECAN COOKIES WITH ORANGE GLAZE



Crazy Yummy Cranberry Pecan Cookies with Orange Glaze image

Cranberries, oats, pecans and orange glaze. So good!

Provided by Dion

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 50m

Yield 48

Number Of Ingredients 15

2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter
¾ cup white sugar
¾ cup brown sugar, packed
1 teaspoon vanilla extract
2 eggs
1 cup chopped pecans
1 cup rolled oats
1 cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
1 ½ cups confectioners' sugar
½ cup freshly squeezed orange juice
1 orange, zested
1 tablespoon butter

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Sift the flour, baking soda, and salt together in a bowl.
  • In a large bowl, beat together the butter, white and brown sugars, and vanilla extract with an electric mixer until the mixture is creamy and well blended. Beat in eggs, one at a time, and then gradually beat in the flour just until the mixture makes a soft dough. Stir in the pecans, rolled oats, and cranberries, and drop by heaping spoonfuls onto ungreased baking sheets.
  • Bake in the preheated oven until the cookies are set and the edges are slightly brown, 10 to 12 minutes. Let the cookies cool for 1 minute on baking sheets before removing to wire racks to finish cooling. Glaze cookies while still a little warm.
  • Place the confectioners' sugar and orange juice in a microwave-safe bowl, and stir to dissolve the sugar. Stir in the orange zest and butter, and microwave on medium power until the butter melts and the mixture is warm, about 30 seconds. Stir the warm glaze until smooth, and drizzle over cookies.

Nutrition Facts : Calories 131.2 calories, Carbohydrate 18.6 g, Cholesterol 18.6 mg, Fat 6.1 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 2.8 g, Sodium 107.8 mg, Sugar 12.1 g

CRANBERRY SANDWICH COOKIES



Cranberry Sandwich Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield about 20 cookies

Number Of Ingredients 13

2/3 cup granulated sugar
1/3 cup plus 1/4 cup dried cranberries
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt, plus a pinch
4 tablespoons cold unsalted butter, cut into pieces, plus 2 tablespoons at room temperature
1 tablespoon vegetable shortening
1 large egg
1 tablespoon cranberry juice cocktail
1 1/2 teaspoons pure vanilla extract
8 drops red gel food coloring
4 ounces cream cheese, at room temperature
1 cup confectioners' sugar

Steps:

  • Pulse the granulated sugar and 1/3 cup dried cranberries in a food processor until finely ground. Add the flour, baking powder and 1/4 teaspoon salt; pulse to combine. Add the cut-up butter and shortening; pulse until the mixture looks like coarse meal. Whisk the egg, cranberry juice, 1 teaspoon vanilla and the food coloring in a small bowl; add to the food processor and pulse to form a dough. Transfer to a bowl, cover with plastic wrap and refrigerate until firm, at least 1 hour.
  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Drop rounded teaspoonfuls of dough 1 1/2 inches apart onto the baking sheets. Bake, switching the pans halfway through, until the cookies are just set, 16 to 18 minutes. Let cool 5 minutes on the baking sheets; transfer to racks to cool completely.
  • Meanwhile, make the filling: Beat the cream cheese, room-temperature butter and the remaining 1/2 teaspoon vanilla in a bowl with a mixer on medium-high speed until smooth, about 3 minutes. Add the confectioners' sugar; beat on low speed until incorporated, then increase the speed to high and beat until fluffy, 2 more minutes. Chop the remaining 1/4 cup dried cranberries; stir into the filling along with a pinch of salt. Sandwich between the cookies.

CHOCOLATE PECAN SANDWICH COOKIES



Chocolate Pecan Sandwich Cookies image

Provided by Molly Yeh

Categories     dessert

Time 2h30m

Yield Makes 18 to 20 cookies (9 to 10 sandwiches)

Number Of Ingredients 13

3/4 cup (70 grams) pecan halves (about 1/4 of a 10-ounce bag)
3/4 cup (98 grams) all-purpose flour
1/2 cup (20 grams) good quality unsweetened cocoa powder
3/4 teaspoon kosher salt
1/2 cup (113 grams) unsalted butter, softened
6 tablespoons (75 grams) granulated sugar, divided
1/2 teaspoon vanilla
1/2 cup (45 grams) rainbow sprinkles
Caramel filling, recipe follows
1/2 cup (113 grams) unsalted butter, softened
1/4 cup (75 grams) store bought caramel sauce
1 1/2 cups (180 grams) powdered sugar
A good pinch of kosher salt

Steps:

  • Preheat the oven to 325 degrees F.
  • Spread pecan halves on a parchment lined baking sheet in a single layer and bake for 10 to 12 minutes, or until roasty and fragrant. Remove from the oven and cool. Transfer the pecans to a cutting board and give them a rough chop. Allow chopped pecans to cool completely.
  • In a medium bowl, whisk together the flour, cocoa powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, half of the sugar (1/4 cup), and vanilla until pale and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl with a spatula and add the flour, cocoa powder and salt mixture. Mix on low until all of the dry ingredients are incorporated. Add the pecans and the sprinkles and mix until just combined.
  • Line a work surface with a large piece of parchment paper. Scrape the dough out onto the parchment paper and gather it together with your hands. Roll into a 6 1/2-inch-long log that is about 2 inches wide. Tightly wrap the dough in parchment paper, twisting the ends so it's airtight. Refrigerate until the dough is firm, for 2 hours or overnight.
  • Set an oven rack in the middle position. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
  • Spread the remaining granulated sugar on a plate and roll the log in the sugar to coat completely.
  • Slice the log into eighteen 1/4-inch discs and place them on the baking sheet evenly spaced apart. Bake in the center of the oven until the cookies are no longer shiny and slightly puffed; begin checking for doneness at 16 minutes. Let cool on the pans.
  • Using a 1/2-ounce scoop or a spoon, dollop about 1 tablespoon of the filling on the bottom of 12 of the cooled cookies. Sandwich with another half and smush lightly. Enjoy immediately or store in an airtight container on the counter until you eat them all.
  • Cream together butter and caramel until smooth. Add powdered sugar and salt and whip until combined and light and fluffy, 2 to 3 minutes.

ELLIE'S CRANBERRY PECAN COOKIES



Ellie's Cranberry Pecan Cookies image

I received this recipe years ago from a woman in one of my education classes. Since then I have been making them every year for my Christmas cookies plate. Note: If made as follows, expect a very thin crispy cookie. I usually add 1/3 cup of flour to make the cookies a little chewier. Either way, they taste great!!!!!

Provided by sbera007

Categories     Dessert

Time 25m

Yield 48 cookies

Number Of Ingredients 11

2/3 cup flour
2/3 cup oatmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sugar
2/3 cup light brown sugar
3/4 cup unsalted butter
1 egg
1 teaspoon vanilla
2 cups chopped pecans
2/3 cup dried cranberries

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.).

Nutrition Facts : Calories 92.1, Fat 6.3, SaturatedFat 2.1, Cholesterol 12, Sodium 40.5, Carbohydrate 8.7, Fiber 0.7, Sugar 6, Protein 0.9

CRANBERRY LEMON SANDWICH COOKIES



Cranberry Lemon Sandwich Cookies image

The original of this recipe comes from the Touch of Home's Fall Baking Cookbook, 2009. Preparation time does not include the 2 hours needed for the dough to chill.

Provided by Sydney Mike

Categories     Dessert

Time 1h

Yield 54 cookies, 54 serving(s)

Number Of Ingredients 15

1 cup unsalted butter
1 cup shortening
1 cup granulated sugar
1 cup powdered sugar
2 eggs
2 teaspoons pure vanilla extract
4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon lemon zest, minced
1/2 teaspoon salt
1 cup dried cranberries
2/3 cup unsalted butter, softened
2 3/4 cups powdered sugar
1/4 cup milk
1 1/4 teaspoons lemon zest, minced

Steps:

  • FOR THE COOKIE: In a large mixing bowl, cream the butter, shortening & sugars until light & fluffy.
  • Add eggs, one at a time, beating well after each addition, then beat in the vanilla extract.
  • In another bowl, combine the flour, cream of tartar, lemon zest & salt, then gradually add this to the creamed mixture & mix well.
  • Stir in the cranberries, cover & refrigerate until easy to handle, about 2 hours.
  • Preheat the oven to 350 degrees F.
  • Roll chilled dough into 1-inch balls & place them 2 inches apart on ungreased baking sheets, before flattening the balls with a glass dipped in sugar.
  • Bake for 12-14 minutes or until edges are just lightly browned, then remove to wire racks to cool completely.
  • FOR THE FILLING: In a small mixing bowl, combine the 4 filling ingredients, & beat until smooth.
  • Spread filling on the bottoms of half of the cookies, then top that with another cookie to make a sandwich.

CRANBERRY PECAN SANDIES



Cranberry Pecan Sandies image

Teresa Jarrell of Danville, West Virginia shares these delightfully delicate, crisp cookies with pecans, cranberry and a hint of orange.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2-1/2 to 3 dozen.

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 129 calories, Fat 8g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 90mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.

PECAN PIE SANDWICH COOKIES



Pecan Pie Sandwich Cookies image

These portable takes on pie are for nut lovers. The rich crunch of toasted pecans runs through them, from the brown sugar shortbread to the tender praline center. Ground nuts make the cookies both crumbly and crisp. More pecans are packed into the filling, which combines a deep sweetness with the texture of a soft caramel. A candy thermometer helps ensure the filling doesn't end up saucy or chewy; it runs like lava during assembly, then sets as it cools. You can skip the filling for a batch of buttery cookies, or make it on its own to use as an ice cream topping. The assembled cookies keep at room temperature in an airtight container for up to five days.

Provided by Genevieve Ko

Categories     cookies and bars, pies and tarts, dessert

Time 1h30m

Yield 20 to 24 cookies

Number Of Ingredients 14

1 1/2 cups/150 grams pecan halves, toasted
2 cups/255 grams all-purpose flour, plus more for rolling the dough
1 cup/225 grams unsalted butter (2 sticks), at room temperature
1/3 cup/40 grams packed confectioners' sugar
1/3 cup/75 grams packed light brown sugar
1/2 teaspoon fine sea salt
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup/115 grams unsalted butter (1 stick)
1 cup/220 grams packed light brown sugar
1/3 cup/80 milliliters dark corn syrup
1/2 teaspoon fine sea salt
1 tablespoon bourbon or 1 teaspoon vanilla extract
1 3/4 cups/175 grams pecan halves, toasted and finely chopped

Steps:

  • Make the cookies: Combine the pecans and 1/2 cup/65 grams flour in a food processor or blender and pulse until the pecans are coarsely ground with pebbly bits remaining.
  • Using a stand mixer fitted with the paddle attachment, beat the butter, both sugars and salt on low speed until creamy and smooth. Scrape the bowl and add the egg yolk and vanilla. Beat on medium-low speed until fully incorporated. Scrape the bowl and add the pecan mixture and remaining 1 1/2 cups/190 grams flour. Beat on low speed until the dough comes together. Press into four 1/2-inch-thick squares and wrap each in plastic wrap. Refrigerate until firm, at least 3 hours and up to 2 days.
  • When you're ready to bake, heat oven to 350 degrees. Place 1 dough square on a generously floured surface and sprinkle with more flour. With a floured rolling pin, roll to a scant 1/4-inch thickness, moving and flouring the dough as needed to prevent sticking. Using a floured 2 1/2-inch round cutter, cut out rounds as close together as possible and transfer to a parchment-lined cookie sheet, using a thin spatula if necessary, spacing them 1/2 inch apart.
  • Gather the scraps, roll and cut again. If desired, cut out a 1-inch circle from half of the cookies using a cookie cutter or the wide end of a pastry tip. If your dough becomes too soft to cut after rolling, pop it in the freezer until firm again.
  • Bake until golden brown, about 15 minutes. Repeat with the remaining dough. Cool the cookies completely on the sheets on wire racks.
  • Make the filling: Combine the butter, brown sugar, corn syrup and salt in a small saucepan and clip a candy thermometer to the side of the pot if you have one. Bring to a boil over medium-high heat, stirring occasionally to melt the butter. Continue boiling, stirring occasionally, until dark brown and thickened to the consistency of caramel sauce, 2 to 4 minutes. The candy thermometer should register 230 degrees. Remove from the heat and carefully add the bourbon. Stir until incorporated, then stir in the pecans until evenly coated.
  • Flip over half of the cookies. Carefully scoop a tablespoon of the hot filling and scrape it onto a cookie with another spoon. Spread it in an even layer with the spoon and very gently press another cookie on top to sandwich. Flip the sandwich over so the filling can set evenly. Repeat with the remaining cookies and filling. Cool completely.

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