CRANBERRY PECAN COOKIES

Cranberry Pecan Cookies image

Provided by Susan Feliciano

Time 30m

Number Of Ingredients 11

2 1/4 c all purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves or allspice
1 c (2 sticks) real butter, softened
3/4 c white sugar
3/4 c packed brown sugar
2 large eggs
1 1/2 c dried cranberries
1 c chopped pecans

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.