This recipe is one I got from an old roommate, Cara Whiting, year ago. It was from a cookbook, so she copied it for me and wrote "Margo Cunniffe" at the top. I haven't thought about the source of the recipe in so long and when I went to google it just now I didn't get much. It may remain a mystery, unless I run into Cara again someday, but regardless, these cookies are little drops of cranberry-studded heaven and I am saving copies in every form possible so I never lose the recipe!
Ingredients:
1 3/4 cup flour
1 tsp ground cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 c butter, slightly softened
1 c packed light brown sugar
1 1/4 tsp finely grated orange zest
1 large egg
2 1/2 tsp vanilla extract
1 1/2 cups chopped pecans
1 1/2 dups dried sweetened cranberries
1 1/3 cups white chocolate morsels
1/2 cup fresh cranberries, chopped
Icing, optional (I have never done the icing. Talk about gilding the lily! But still. I should include it lest I change my mind one day...)
1 c powdered sugar, sifted after measuring if lumpy
1 Tbsp fresh lemon juice
1/8 tsp vanilla extract
Preheat oven to 350 degrees F. Grease several baking sheets or coat with spray.
In a medium bowl, thoroughly stir together the flour, cinnamon, baking powder, baking soda and salt; set aside. In a large bowl, beat the butter on medium until lightened. Add the brown sugar and orange zest and beat until well mixed, about a minute more. Add egg and vanilla and beat until very light and fluffy, about 1 1/2 minutes. Beat or stir in the flour mixture until evenly incorporated. Stir in the pecans, dried cranberries, white chocolate and chopped cranberries.
Drop dough onto baking sheets in tablespoon scoops. Bake for 11-12 min until lightly brown.
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