Sunday, January 3, 2016

Cranberry Pecan Sprinkle Cookies

Over the holidays we make a bazillion cookies. Each year we make a few of our old favorites and then go on the look out for new and exciting recipes. 
This year, our mom found a recipe for cookies in the Vancouver Sun newspaper. I didn't have the exact ingredients called for so I did a little experimenting and came up with this version. 
They turned out very tasty and they look soooo cute. I mean, who doesn't like sprinkles?
You can cut them thinner if you prefer crispier cookies but leave them a bit thicker for more tender cookies.

Cranberry Pecan Sprinkle Cookies

1 cup butter, room temp
1/2 cup sugar
1 egg
2 tsp vanilla
2 1/2 cups flour
pinch salt
1/2 cup dried craisins
1/2 cup pecans, finely chopped
1/2 to 1 cup sprinkles

In a large mixing bowl, cream the butter and sugar until fluffy, scraping sides as necessary. Add in the egg and vanilla and beat again. 
Slowly beat in the flour and salt until fully combined. Dough will be very stiff. Stir in the craisins and pecans.
Place a piece of plastic wrap on your work surface. Pour about 1/2 cup of sprinkles onto the plastic wrap. 
Take the dough and form it into 2 logs. Roll each log in the sprinkles to coat the outside thoroughly - you will probably need to add more sprinkles.

Wrap both logs in plastic wrap and refrigerate for at least 2 hours - up to overnight.
When ready to bake - preheat oven to 350. Line a cookie sheet with parchment paper, set aside.
Slice the cookie logs into about 3/4 inch slices. (Thinner for crispier cookies, a bit thicker for softer cookies.) and place on prepared cookie sheet.

Bake at 350 for 12 - 15 minutes, until bottoms are lightly browned and edges are just slightly brown.
Remove from oven and let cool on cookie sheet for about 5 minutes, then remove to cooling racks to cool completely. 

These also freeze very well. 
How many cookies you get will be determined by how thin you slice them. I believe I got between 3 and 4 dozen. 

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