Monday, June 11, 2012

Cranberry Orange Pecan Cookies

Every fall I stock up on fresh cranberries. It's the only time of year you can get them, and I love to bake with them. Last fall I got 6 or 7 bags and tossed them in the freezer.

Guess what? They are all still there.

I never got around to doing anything with them over the winter (for shame), so I figured there's no time like the present!
These cookies are soft, which I love. They are sweet enough to balance the tart cranberries, and have a little hint of citrus from the orange zest. Pecans add the perfect crunch. Still have some cranberries kicking around in your freezer? Make these today!
Cranberry Orange Pecan Cookies
Cranberry Orange Pecan Cookies Source: Adapted from Short and Sweets
Yield: 30 cookies
  • 1/2 cup vegan butter
  • 3/4 cup evaporated cane juice
  • 1/2 cup sucanat
  • 1/4 cup orange juice
  • zest from one medium orange
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 3 cups whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup chopped pecans
  • 2 cups cranberries, chopped or whole
  1. Preheat your oven to 375 degrees F. Grease or line cookie sheets.
  2. In a large bowl, cream together butter and sugars. Add the orange juice and zest. Add the eggs, one at a time, then the vanilla extract.
  3. In a medium bowl, whisk together the flour, baking powder, and baking soda. Slowly mix flour into the batter. Add the pecans and cranberries, mix until just combined.
  4. Using a spoon and your fingers or a cookie scoop, form rough balls of dough (approximately 2 tablespoons) and place them on your prepared cookie sheet.
  5. Bake for 12-17 minutes, until the edges are slightly brown. Let cookies cool on the sheet for a few minutes before transferring to wire racks to cool completely

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