Recipe
Dessert
Cranberry-Pecan Cookies
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 36
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. Hy-Vee unsalted butter, softened | ||
| 1 c. Hy-Vee sugar | ||
| ½ c. Hy-Vee sour cream, at room temperature | ||
| 1 Hy-Vee large egg, at room temperature | ||
| 1 tsp. Hy-Vee vanilla | ||
| 1 tsp. orange zest | ||
| 3 c. Hy-Vee flour | ||
| 1 tsp. Hy-Vee baking powder | ||
| 1 tsp. Hy-Vee baking soda | ||
| ¼ tsp. Hy-Vee salt | ||
| 1 c. Hy-Vee dried cranberries | ||
| 1 c. Hy-Vee pecan pieces |
Directions
- Beat butter and sugar until light and fluffy. Add sour cream, egg, vanilla and orange zest; beat well.
- Stir in flour, baking powder, baking soda and salt. Fold in cranberries and pecans. Drop by rounded tablespoons on a cookie sheet.
- Bake at 400 degrees for 10 to 12 minutes or until tops begin to turn golden. Cool on cookie sheet for 2 minutes before removing to wire rack to cool completely.
Nutrition facts
Servings
130 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 15mg
- Sodium: 70mg
- Total Carbohydrates: 17g
- Protein: 2g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 2%
0%
Iron 4%
0%
Calcium 2%