Ellies Cranberry Pecan 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.

CRAZY YUMMY CRANBERRY PECAN COOKIES WITH ORANGE GLAZE

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.

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.).

PECAN-CRANBERRY CREAM CHEESE CRESCENTS

Steps:

• Beat the butter, cream cheese, 2 tablespoons sugar and the salt in a large bowl with a mixer on low speed until smooth and creamy, about 2 minutes. Add the flour and mix until crumbly, about 1 minute. Turn out onto a lightly floured surface and lightly knead with your hands to make a soft dough. Wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Make the filling: Put the dried cranberries and 1 tablespoon water in a medium microwave-safe bowl; microwave until plump, about 1 minute. Let cool. Stir in the pecans, the remaining 1/2 cup sugar and the cinnamon, then stir in the milk.
• Roll out the dough until 1/8 inch thick on a lightly floured surface. Cut out circles using a 3 1/2-inch-round cookie cutter. Gather the scraps; reroll once to cut more circles. Place a heaping teaspoonful of filling on the bottom third of each circle, leaving a small border. Brush the edges with a little milk, fold the dough over the filling and roll to enclose; pinch the 2 ends closed and bend into a crescent shape. Repeat with the remaining dough and filling.
• Arrange the cookies 1 inch apart on the baking sheets; brush with milk and sprinkle with sugar. Bake, switching the pans halfway through, until lightly browned, 15 to 20 minutes. Let cool completely on the baking sheets.

CRAZY YUMMY CRANBERRY PECAN COOKIES WITH ORANGE GLAZE

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.

CRANBERRY PECAN SANDIES

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.