Cranberry Pecan Sandwich Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a stand mixer fitted with the paddle attachment, combine the butter and brown sugar, and mix well. Add the pudding and mix until incorporated, then add the eggs and vanilla, and mix well.
• In a separate bowl, mix together the flour, baking soda, cinnamon and salt. With the mixer set to low speed, add the dry ingredients to the butter mixture. Continue mixing on low speed and add the cinnamon chips, pecans and cranberries until just combined. Portion the cookies out using a 2-tablespoon cookie scoop and place on the prepared baking sheet. Bake for 13 minutes.
• Note: This recipe has been updated and may differ from what was originally published or broadcast.

Steps:

• Pulse the granulated sugar and 1/3 cup dried cranberries in a food processor until finely ground. Add the flour, baking powder and 1/4 teaspoon salt; pulse to combine. Add the cut-up butter and shortening; pulse until the mixture looks like coarse meal. Whisk the egg, cranberry juice, 1 teaspoon vanilla and the food coloring in a small bowl; add to the food processor and pulse to form a dough. Transfer to a bowl, cover with plastic wrap and refrigerate until firm, at least 1 hour.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Drop rounded teaspoonfuls of dough 1 1/2 inches apart onto the baking sheets. Bake, switching the pans halfway through, until the cookies are just set, 16 to 18 minutes. Let cool 5 minutes on the baking sheets; transfer to racks to cool completely.
• Meanwhile, make the filling: Beat the cream cheese, room-temperature butter and the remaining 1/2 teaspoon vanilla in a bowl with a mixer on medium-high speed until smooth, about 3 minutes. Add the confectioners' sugar; beat on low speed until incorporated, then increase the speed to high and beat until fluffy, 2 more minutes. Chop the remaining 1/4 cup dried cranberries; stir into the filling along with a pinch of salt. Sandwich between the cookies.

Steps:

• Preheat oven to 300°. In a large bowl, cream butter and sugar. Add water and vanilla; mix well. Gradually add flour; fold in pecans. , Roll dough into 1-in. balls. Place on ungreased baking sheets and flatten with fingers. , Bake 20-25 minutes or until bottom edges are golden brown. Cool on a wire rack. When cool, dust with confectioners' sugar.

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.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, orange juice concentrate and orange zest. In another bowl, whisk flour, cornstarch, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in cranberries., Shape level tablespoons of dough into balls; place 2 in. apart on ungreased baking sheets. Coat bottom of a glass with cooking spray, then dip in flour. Press cookies with bottom of glass to flatten, redipping in flour as needed. Bake 8-10 minutes or until edges are golden brown. Remove from pans to wire racks to cool completely., In a small bowl, beat butter, orange juice concentrate, orange zest and vanilla until light and fluffy. Gradually beat in confectioners' sugar. Spread filling on bottoms of half of the cookies; cover with remaining cookies., Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. Prepare, bake and fill cookies as directed.

Steps:

• Preheat oven to 350°. Pour boiling water and orange juice over cranberries in a small bowl; let stand 5 minutes. Drain., In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, orange zest and vanilla. In another bowl, whisk flour, salt, cream of tartar and baking soda; gradually beat into creamed mixture. Stir in pecans and cranberries., Drop dough by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake until until edges begin to brown, 10-12 minutes. Remove from pans to wire racks to cool. Store in an airtight container.

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.

Steps:

• In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, 30 minutes or until firm enough to shape., Preheat oven to 325°. Shape dough into 1-in. balls; place in greased mini-muffin cups. Press evenly onto bottoms and up sides of cups., In a small bowl, beat egg, brown sugar, melted butter and orange zest until blended. Stir in pecans. Spoon 1-1/2 teaspoons filling into each cup; top with cranberries., Bake 20-25 minutes or until crust is golden and filling is set. Cool in pans 2 minutes. Remove to wire racks to cool.Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.