Cranberry Orange and Pecan
recipe from Bakingbites.com
1 medium orange (any kind)
1/2 cup butter, room temperature
1 1/2 cups sugar
2 large eggs
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1/2 tsp salt
1 cup pecans, toasted and finely chopped
optional: 3/4 cup dried cranberries/milk
Preheat oven to 375F and line a baking sheet with .
In a large bowl, cream together butter and sugar. Zest orange and add zest (about 1 tbsp) to butter mixture, along with 3-4 tbsp fresh orange juice (squeeze from remaining orange). Beat in eggs one at a time, followed by vanilla.
In a small bowl, whisk together flour, . Add flour mixture to butter mixture, blending it in at a low speed until no streaks of flour remain. Stir in pecan pieces and optional cranberries, etc., if using.
Drop dough onto prepared baking sheet in rounded teaspoonfuls (1-inch balls), leaving about 2 inches between cookies. Bake for 9-12 minutes, until edges of the cookies are lightly browned.
Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an .
Makes about 3 dozen, slightly more if using add-ins.