Sweet and Simple Magazine: Cranberry Pecan Cookies * Food & Drink

email pop up

Cranberry Pecan Cookies * Food & Drink




The tastes of cranberries and pecans speaks of fall. I was lucky enough to get some fresh pecans sent from my uncle in Texas. If you can get fresh pecans get them. If you have never tasted fresh pecans orders them or find a friend or relative that lives near a pecan orchard to send you a bag or two. Fresh pecans are amazing! Bring these cookies to a potluck dinner, pass a plate to your neighbors, or roommates, or bake a batch for your child’s teacher as a little thank you during this time of thanks. I added a little bit of whole wheat flour to this recipe to add some structure and nutrition. Cranberries, pecans and white chocolate YUM!


Cranberry Pecan Cookies
  • 1 cup dried cranberries
  • 1 stick of butter (½ cup)
  • ½ cup brown sugar
  • 1 large egg
  • 2 tsp vanilla
  • 1 1/2 cup all purpose flour 1/4 cup whole wheat flour
  • ½ tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup chopped white chocolate or white chocolate chips
  • 3/4 cup chopped pecans

Preheat over to 350 degrees. Plump dried cranberries by placing in bowl of hot water and set aside. In large mixing bowl with an electric mixer cream together soften butter, brown sugar, egg, vanilla, baking soda and salt. Slowly mix in flour combine until fully mixed. Squeeze water out of cranberries and add to mixture. Add in pecans and white chocolate chunks. Butter cookie sheet. Using a cookie scoop or ice cream scoop form dough into balls and place on cookie sheet. Bake for 10-12 minutes until starting to turn golden. Cool for 5 minutes on cookie sheet then transfer to cooling rack to finish cooling.