Chocolate pretzel cookies

Cranberry Pecan Cookies

Krystina Castella
Artscroll

Perfect for a dessert, a snack in between meals, or anything else.

Type: Dairy Prep Time: 45 minutes Level: Not mentioned

Cookie Ingredients

1 cup granulated sugar

3/4 cup light brown sugar, packed

1/2 cup margarine (use soy-free, if needed) or butter, softened

1/4 cup milk

2 tablespoons fresh orange juice

1 large egg

3 cups all-purpose flour

1 teaspoon Haddar Baking Powder

1/2 teaspoon salt

1/4 teaspoon baking soda

2 cups frozen cranberries, coarsely chopped

1 cup pecans, chopped or ground

Orange Glaze

1/4 cup unsalted butter

1 cup confectioners’ sugar

zest from 1 orange

2 tablespoons fresh orange juice

pinch salt

repare the Cookies

Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with Gefen Easy Baking Parchment Paper.

In the bowl of an electric mixer, cream the sugars and butter or margarine. Add the milk, orange juice, and egg. Mix until combined. Add the flour, baking powder, salt, and baking soda, and mix until combined. Stir in the cranberries and nuts.

Drop by rounded tablespoons onto baking sheet. Bake for 11-13 minutes. Let cool.

Prepare the Glaze

Melt the butter or margarine in a small saucepan. Add orange zest, orange juice, salt, and confectioners’ sugar. Drizzle over cookies.

From Kosher.com