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 CookiesSource: 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
- Preheat your oven to 375 degrees F. Grease or line cookie sheets.
- 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.
- 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.
- 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.
- 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