Shortbread style cookie filled with crunchy pecans, bits of tart cranberries, with a pop of orange flavor all rolled in powdered sugar!
Author: Melissa Slyh
Recipe type: Cookies
Serves: About 24 cookies
Ingredients
1 stick softened unsalted butter
2 tbsp granulated sugar
½ cup chopped pecans
¼ cup chopped dried cranberries
⅛ tsp salt
1 cup all purpose flour
½ tsp vanilla extract
½ tsp orange extract
½ tsp ground cinnamon, divided into ¼ tsp portions
½ cup powdered sugar
Instructions
Combine the butter, 2 tbsp sugar, ¼ tsp ground cinnamon, salt, pecans and cranberries together in a bowl. Mix with a fork until combined well.
Gradually add in the flour a little at a time while stirring to combine. I find it easier to mix with a fork. The dough will be crumbly.
Stir in the vanilla and orange extracts.
Roll the cookie dough into teaspoon size balls and place onto a greased baking sheet. The cookies don’t spread much, so you can put them about 1 inch apart.
Bake on 350 degrees Fahrenheit for about 18 minutes.
Allow the pecan-cranberry cookies to cool just enough to handle. Mix the powdered sugar with the remaining ¼ tsp of ground cinnamon in a small bowl.
Very gently, toss each cookie into the powdered sugar mixture, while the cookies are still warm. I do two coats of powdered sugar, just because I can.
Place back on the baking sheet to finish cooling completely.
Recipe by Slyh in the Kitchen at https://www.slyhkitchen.com/2015/12/07/snowball-cookies/