New recipes

Butter Cookies with Dried Cranberries and Roasted Pecans

Butter Cookies with Dried Cranberries and Roasted Pecans


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Place the butter, sugar, vanilla extract, and orange zest in the bowl of an electric mixer. Mix on medium speed until the mixture is fluffy and pale. Set aside.

Place the roasted pecans in the bowl of a food processor. Process until very finely ground (be careful not to overprocess the nuts or they'll turn into nut butter). Transfer to a bowl. Place the dried cranberries in the bowl of a food processor. Process until finely chopped.

Place the pecans, cranberries, flour, and salt in a medium-sized bowl and stir until well blended. Add to the butter mixture and stir with a wooden spoon until wet crumbs form. Using your fingers, bring the crumbs together until it forms a dough.

Lightly flour a work surface. Shape the dough into 2 cylinders about 8 inches long. Flatten the cylinder on 4 sides to make a square log. Wrap each log in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 350 degrees.

Cut each log into twelve, 5/8-inch-thick slices. Butter a large baking sheet or place a Silpat on it. Place the slices on the baking sheet 1 inch apart and bake until the cookies are golden at the bottom, for 12-13 minutes. Transfer to a cooling rack and let the cookies cool in the baking sheet. Once cooled to room temperature, store in an airtight container at room temperature for up 2 weeks.


Brown Butter Harvest Cookies

Say hello to the best cookies for fall! You are going to absolutely love these Brown Butter Harvest Cookies, as they are all things cozy and comforting. Plus, the recipe is easy, straightforward, and one you will want to make over and over again!

I am going to keep this post short and sweet because so many of you have been asking me for this cookie recipe!

And for good reason…I mean what could be better than a thick, chewy cookie full of brown butter and all of the best fall baking essentials: toasted pecans, salted pumpkin seeds, dried cranberries, brown sugar, and rolled oats.

They are hearty and simply full of so much goodness!

My favorite part is that these cookies bake up so beautifully, becoming golden brown on the outside, with an incredibly soft and chewy center. I honestly prefer to underbake most cookies, so that they are just ever so slightly gooey on the inside. Either way, the texture on these is PERFECT.

My recommended strategy for the coziest fall treat: eat these warm, dunked into hot apple cider. Enjoy!


Oatmeal Cookies with Pecans and Cranberries

Some cookies just make you feel all warm and homey inside. These Oatmeal Cookies with Pecans and Cranberries are crisp on the outside and full of chewy goodness on the inside. And there’s nothing like warm cookies fresh out of the oven to bring everyone together for a treat.

I’ve tried so many recipes searching for the perfect oatmeal cookie and I’ve finally found it. Leave it Ina Garten, The Barefoot Contessa to have the best recipe!

This recipe is adapted from her cookbook, Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients. It’s easy and the yummy results will have you knocking on a neighbor’s door to share the love! Pour an ice cold glass of milk or enjoy these with a cup of hot coffee or tea. And they’re the perfect cookie to slip in lunch boxes:) I’ve made them a little more healthy by substituting spelt flour and coconut sugar for regular all purpose flour and granulated sugar. But, they taste amazing either way so whatever works for you!

Ina makes hers with raisins but I much prefer sweetened, dried cranberries for their sweet/tart taste and chewy texture. Feel free to substitute raisins for the cranberries.


I have noticed when I melt my butter instead of letting it soften during. the day than the cookie dough is a little runny. If you do this also, simply put it in the fridge for 5 minutes until it hardens up a little and then use your cookie scoop to put the dough on your parchment paper. Cookie scoops make life easier when you are baking and want uniform cookies.

I added the cookie scoop to my Walmart pick up when I ordered groceries along with parchment paper. If you haven’t tried Walmart grocery pick up here’s a coupon for $10 off your first order.


Cranberry-Pecan Oatmeal Cookies

This recipe for flavorful, chewy oatmeal cookies was given to us by JBF Friend member Claire Lichtenstein of Santa Fe, New Mexico. A former pastry chef who continues to impress family and friends with her superb sweets, Claire decided these homey cookies were the sort of thing James Beard would have taken on a picnic.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup cake flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 3/8 teaspoon ground cloves
  • 3/8 teaspoon allspice
  • 1/2 pound (1 cup, or 2 sticks) unsalted butter, at room temperature
  • 1 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cup chopped pecans, toasted
  • 1 1/2 cups old-fashioned rolled oats
  • 1 cup dried cranberries

Method

Preheat the oven to 375°F. Line two cookie sheets with parchment paper. Place the cranberries in a small bowl. Sift together the flours, baking soda, salt, cinnamon, cloves, and allspice. Set aside.

Beat together the butter and sugars until creamed. Add the eggs, one at a time, beating after each addition. Beat for 2 or 3 minutes on high until light and fluffy. Add the vanilla. Stir in the sifted dry ingredients and, just before they are thoroughly mixed, add the pecans, oats, and cranberries. Stir well to evenly distribute the ingredients.

Spoon heaping tablespoons of the batter onto the prepared cookie sheets, leaving about 1 1/2 inches between the cookies. Flatten slightly with the back of a spoon. Bake for 9 to 12 minutes, until golden brown. Cool a minute or two on the cookie sheet before transferring to a rack to cool completely.


Cranberry Orange and Pecan Shortbread Cookies

These slice and bake cookies are flavored with orange zest, vanilla, cranberries and pecans. Very quick and easy, and you can even freeze the dough. They make the ideal holiday cookie!

Well, I brought you a healthy(ish) recipe on Monday, so today it is back to cookies. I can’t help myself, the holidays just make me want to bake. As I mentioned last week, there are three cookies I NEED to make every Christmas. I already shared the Soft and Chewy Ginger Cookies that make that list (the third one will be coming up later this month!). Today I am bringing to you these Cranberry Orange and Pecan Shortbread Cookies. Now, normally I am all about chocolate when it comes to dessert. And I am very firmly in the anti-nut camp when it comes to cookies. Don’t you dare put walnuts in my cookies! But I have to say, I really like the pecans in this cookie. Not only do they offer a good texture, but the flavor of pecans is so great, and it works really well in this cookie. And I don’t have to tell you how great cranberries are, right?

These cookies are pretty un-fussy. The most time consuming part is the chilling time, but other than that you just mix everything together, shape them into logs, then slice and bake. You can freeze the dough too, which means you can make these ahead!

I started making these a few years ago, and they quickly became a favorite with my family and friends – my BFF requests them every year (P.S. Sarah, coming soon, I promise). I adapted the recipe just slightly from a Martha Stewart recipe. One day I decided to add orange zest, and seriously WOW. The orange zest makes this cookie, in my opinion. I love the flavor of orange and cranberry together, and combined with the buttery, vanilla cookie it is just magic, I tell you.

A few tips: do be sure to chill these for at least two hours. If the dough gets warm it is much harder to cut them and they won’t hold their shape. Also, be sure to slice them all the same thickness. If you slice some thinner than others, the thinner ones will get brown and crunchy (which, maybe you are into that, but I don’t find it ideal). I prefer to slice them a little on the thicker side because they stay a bit softer. As you can see in this photo, the cookies in the back were a little thinner, so they browned more than the cookies in front.

How are you doing with holiday preparations? Did you finish your Christmas shopping? To be honest, I am THE WORST at finishing things on time. I rarely get packages out on time, and I find myself shopping on December 23rd like rest of the crazies. Every year I tell myself I’m going to get things done early, and every year I totally don’t. So, I’m reminding myself that is is December 9th and Christmas is in fifteen days. TWO WEEKS, you guys. Luckily I just baked another batch of these cookies, so at least I have something ready to be sent out (now, actually going to the post office? That is a different story).


I&rsquove made this amazing side once or twice, and it&rsquos always been a hit.

There&rsquos just something about the earthy mushrooms and the tender pecans that hit all the right notes.

If you want your mushrooms to be picture-perfect, try cutting a slice off the bottom (technically, it&rsquos the top, but they will be upside-down, so you can fill them).

This will help them to sit perfectly flat and will prevent any of that filling from falling out when you move the tray.


Dried Cranberries Oatmeal Pecan Cookies for a Perfect Sunday Night!

During the holiday season, one of our favorite things to do as a family is baking cookies. We enjoy eating them while listening to Christmas songs and reminiscing. This Sunday night, we did just that and it was fun as always. I am always thankful for these moments. I could not help to share the recipe for these delicious cookies with you.

Remember to take time to enjoy these simple pleasures. You will make beautiful memories with your loved ones and I assure you, moments like this can make your holiday perfect.

Dried Cranberries Oatmeal pecan cookies for a perfect Sunday night

Ingredients

2 sticks of butter softened

1 ½ cup of all-purpose flour

3 cups old-fashioned oatmeal

1 cup Craisins dried cranberries

We made half the recipe and used sugar cane.

Preparation

Using a mixer, beat the butter and the sugar until fluffy.

Add the eggs, one at a time

In another bowl, mix together, the flour, the cinnamon, the nutmeg, salt, and the baking soda. Add them to the cream mixture. Mix until well combined.

Then mix together the oat, pecans, and cranberries. Then add them to the previous mixture. Combined well.

On a baking sheet, place the dough using a spoon or a small ice-cream scoop, space them. Bake for about 10 to 14 minutes.


Ingredients

Line baking sheets with parchment paper or silpat and set aside.

Place butter and sugar into large mixing bowl and beat until creamy and fluffy.

Mix in eggs, sour cream, salt, baking soda and vanilla and beat until well incorporated.

Gradually add flour to mixture about 1/2 cup at a time until well incorporated.

This dough will be a bit on the sticky side. It should be tight enough to scoop without leaving half of it in the scoop.

Add up to 1/2 cup of additional flour if needed.

Stir in the pecans, cranberries and white chocolate chips.

Put dough in refrigerator for about 20 minutes just to chill slightly.

Drop by small cookie scoop full or rounded tablespoon.

Place them about an inch apart .. they won't spread.

At this point you could sprinkle the tops with a bit of turbinado sugar - optional - if you like a little extra crunch in your cookies.

Bake for about 10 minutes or just until they begin to lightly brown on edges.

They will be blonde on top so if you try to cook them until they are browned they will be over baked.

Cool on the baking sheet for about 3 minutes then removed to wire rack to cool completely.


Cranberry Oatmeal Cookies with Pecans

I am tickled sometimes when I think about this blog. Half of my posts are recipes where I actually make things to eat. If you asked my family or close friends if they saw this coming a year ago, they would have chuckled. I had no idea how much I would enjoy tackling a new recipe and sharing the finished product with you.

I recently shared why I love writing about food: 1) it’s eaten by everyone, 2) it’s approachable, 3) it can be pretty to look at and 4) it never goes out of style!

This recipe drives home reason #4 so clearly. There are few things more timeless and classic as the oatmeal cookie. It is as adored today as it was decades ago. Who knew that a cookie made with oats could be so addictingly sweet?

I am, generally speaking, a pretty healthy eater. However, these cranberry oatmeal cookies with pecans transformed me into a cookie lover. These cookies would call my name and I just couldn’t ignore them. This is just a warning if you attempt this recipe!

I actually made two oatmeal cookie recipes. The first recipe fell short and the cookies were too thick, crisp and crumbly. The second recipe, adapted from Ina Garten, was perfection. These cookies maintain a crispness on the outside but are generously chewy on the inside. I substituted cranberries for raisins which were equally good.