Taste: 5 (out of 5)
Difficulty: 1 (out of 5)
Ingredients:
- 1/2 cup butter
- 1 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1/4 cup milk
- 2 tbsp lemon juice
- 1 tbsp orange zest (dried or fresh)
- 1 large egg
- 3 cups all-purpose or white whole wheat flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 cup chopped pecans
- 1 to 1-1/2 cups dried cranberries
Total: about 4 dozen cookies
Directions:
1. Preheat oven to 375 F.
2. Cream butter and sugars with an electric mixer until fluffy and combined. On low speed, mix in lemon juice, orange zest, and egg.
3. Stir in flour, baking powder, salt, and baking soda. Add pecans and cranberries and fold to combine well.
4. Using a small cookie scoop or a tablespoon, drop the batter onto greased cookie sheets. Bake for 10 minutes. Let sit on cookie sheets for 5 minutes, then transfer to wire racks to cool.
Afterthoughts:
- Delicious cookies, soft and moist and very simple to make.
- These cookies burn very quickly in the 375F oven, so watch them closely. The original recipe suggested 10-12 minutes baking, after about 11 minutes the cookies started to burn. Fortunately, this recipe makes quite a few batches, so I had enough "survivals" :-).
- The original recipe comes from a wonderful blog Vanderbilt Wife by Jessie. If you are not familiar with it yet, you should certainly visit. It has lots of great recipes, both savory and sweet. You will certainly find something to your liking. And as a bonus, Jessie also writes her thoughts about books she read, so you might find some food for thought there too :-).
- This was my SRC assignment. SRC, or the Secret Recipe Club is a group of over a hundred food bloggers, who are assigned a "secret" blog each months. Then they choose a recipe from that blog, make it and post it on their own blog on a given reveal day. Then there is a big party, where you hop from one blog to another and check what everyone's been cooking. Lots of fun! I want to thank Amanda, Jane and April for making it all possible!
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