Maple Cranberry Pecan Cookies Recipes

CRANBERRY PECAN COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, combine cookie dough, pecans, chips, cranberries and vanilla. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets., Bake until lightly browned, 10-12 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.

CRANBERRY PECAN OATMEAL COOKIES

Steps:

• Preheat oven to 350°. Cream butter and sugars until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, cinnamon, salt, baking powder and baking soda; gradually beat into creamed mixture. Stir in remaining ingredients., Drop by tablespoonfuls 1 in. apart onto ungreased baking sheets. Bake until light golden brown, 12-15 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.

CRANBERRY PECAN OAT COOKIES

Steps:

• Prehehat oven to 350 degrees.
• Chop pecans and cranberries.
• Cream together butter, egg, sugar and syrup.
• Stir in flour, oats and baking powder.
• Stir in pecans and cranberries.
• With a teaspoon, drop dough onto baking paper lined cookie sheet, about 1 inch apart.
• Bake about 10 to 20 minutes (I remember the time varied for some reason each time I made them. Start watching them after 10 minutes).

VERMONT MAPLE PECAN COOKIES

Steps:

• Preheat oven to 300 and position racks in the upper and lower thirds of the oven.
• Line two baking sheets with parchment paper.
• Combine oats, coconut, flour, salt, cinnamon, and brown sugar in a bowl. Whisk to blend.
• Combine butter, maple syrup, and corn syrup in a medium saucepan.
• Heat over medium heat until butter melts, stirring occasionally, and remove from heat.
• Combine baking soda and boiling water and stir to dissolve.
• Add to maple syrup ingredients and stir well.
• Add maple or vanilla extract. Stir into dry ingredients.
• Add pecans and stir well.
• Place 1/4 cup size balls of dough on baking sheets, 3 inches apart. Flatten slightly.
• Bake 18 to 20 minutes, until golden brown and set, rotating positions halfway through the baking process.
• Cool on the baking sheets 5 minutes and transfer to a wire rack to cool completely.

MAPLE-PECAN COOKIES

Steps:

• Preheat the oven to 325 F.
• Cream the butter and sugar. When you've got a soft, supple mass, add the maple extract and work in the sifted flour. Roll into walnut-sized balls, and press with the base of a glass that you've lightly oiled (and if you've got some in the house, you could use walnut oil) or brushed with melted butter. Press gently onto the lined baking sheets--leaving a 2-inch space round each as they'll spread--and stud each with a pecan half.
• Cook for 15 minutes. They start off golden so it's hard to tell if they're cooked just by sight, but lift one up to check it's no longer doughy on the bottom. Remove from the oven, leave for a minute or two on the trays, and then transfer to a wire rack to cool.
• Variation: You can always substitute walnut halves for the pecans, but if you leave them completely nut-free, these are wonderful as cheese biscuits. Yes, they're sweet, but in the same way as digestive biscuits are strangely good with both creamy and hard cheese, so these can pair with a pungent blue quite wonderfully.