Pecan Cranberry Cookies
This cookie is quick and easy to prepare and makes a great option for your holiday baking parties and is also wonderful for a cookie swap. Each bite is full of cranberries and pecans with a hint of vanilla. You can also replace the pecans with your favorite nut if desired!
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Guest: Hannah Steele
(VEGAN)
Ingredients:
- ¾ cup sugar
- ¾ cup firmly packed brown sugar
- ½ cup room temperature margarine
- ¼ cup + 2 Tbsp. unsweetened original almond milk
- 1 tsp. vanilla
- 3 cups all-purpose flour
- 1 Tbsp. cornstarch
- 1 Tbsp. water
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. cinnamon
- 1 tsp. salt
- 1 cup dried cranberries
- 1 cup coarsely chopped pecans
Directions:
Preheat oven to 375˚. Spray a cookie sheet with non-stick cooking spray or use a silicone baking mat.
Cream sugar and margarine together in a large mixing bowl until smooth and creamy. Add almond milk, vanilla, and water then beat until creamy.
Mix flour, cornstarch, baking powder, baking soda, cinnamon, and salt together in a separate bowl. Add slowly to wet mixture until beat until combined. Then stir in pecans and cranberries.
Using a medium-sized cookie scoop or roll into 2-inch ball (approximately 1½ Tbsp dough), place on cookie sheet 2 inches apart, then flatten slightly with the palm of your hand.
Bake 10-15 minutes or until slightly golden around the edges. Let rest on pan until cool before transferring to a cooling rack. Dust warm cookies with powdered sugar if desired.
Yields: 14, 4-inch cookies
(REGULAR)
Ingredients:
- ¾ cup sugar
- ¾ cup firmly packed brown sugar
- ½ cup room temperature butter
- ¼ cup + 2 Tbsp half and half
- 1 tsp. vanilla
- 1 large egg
- 3 cups all-purpose flour
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. cinnamon
- 1 tsp. salt
- 1 cup dried cranberries
- 1 cup coarsely chopped pecans li
Directions:
Preheat oven to 375˚. Spray a cookie sheet with non-stick cooking spray or use a silicone baking mat.
Cream sugar and butter together in a large mixing bowl until smooth and creamy. Add half and half, vanilla, and egg, and beat until creamy.
Mix flour, baking powder, baking soda, cinnamon, and salt together in a separate bowl. Add slowly to wet mixture until beat until combined. Then stir in pecans and cranberries.
Using a medium-sized cookie scoop or roll into 2-inch ball (approximately 1 ½ Tbsp dough), place on cookie sheet 2 inches apart, then flatten slightly with the palm of your hand. p
Bake 10-15 minutes or until slightly golden around the edges. Let rest on pan until cool before transferring to a cooling rack. Dust warm cookies with powdered sugar if desired.
Yields: 14, 4-inch cookies
Cooking with Miss Brenda
Miss Brenda welcomes you into her own kitchen as she demonstrates some fun recipes you can make at home with your family!
