Today I attended a Christmas/Year End party at a friend’s place. One of the themes of this party was a cookie exchange. I volunteered to bring cranberry-pecan cookies with orange zest. I do not have pictures as my camera was out of battery and the ones I took with the phone were not that good. I shall post some soon.
In the meantime, here’s the recipe:
- 1C cranberries
- 1C pecans
- 1/4C brown sugar
- 3/4 butter, softened
- 1 1/4C cane sugar (you can use regular sugar too)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 2 tsp orange zest
- 3 C flour
In a food processor add cranberries, pecans and brown sugar. Blend well until only small pieces remain. Set aside or cover and chill until needed.
In a large bowl or stand mixer, add cream butter and sugar. Add baking powder, salt, eggs and orange zest. Beat only low/medium for roughly 1 minute. Contents may be lumpy. Add flour by the spoonfuls, mixing on medium speed until ingredients have been mixed well. It should appear more or less like dough. Now, mix cranberry-pecan mixture with the dough. Mix well. Now, transfer the dough in a bowl, cover and refrigerate for at least 24 hours.
When ready to bake. Preheat oven to 375 degrees. Remove the dough from the fridge and roll into a cylinder/log. Then take a small amount in your hand and roll between your palms to form a sphere. Then flatten each sphere to the extent you’d like and place on a parchment paper laid out on a baking tray. Place them 1 to 2 inches apart and bake for about 10 minutes or until the bottom just starts turning golden. Let cookies rest on tray for 1-2 minutes before transferring to a wire rack to cool.
Store in a covered container for up to a week. Remaining dough may be frozen. Label well with any instructions such as type of dough, baking temp, time, etc…