Prep 15 mins
Cook 15 mins
A pecan sugar cookie with craisins added to give it that punch of sweet and tart. My base recipe came from Alton Brown's sugar cookie recipe, but it has sense been adapted to what you can now enjoy. Sure to be a tasty treat for holiday cookies, and exchanges. I always get raves when I make them.
- 3 cups all-purpose flour
- 3⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 egg, beaten
- 1 1⁄2 teaspoons vanilla (optional)
- 1 teaspoon lemon juice (optional)
- 1 pinch lemon zest (optional)
- 1 tablespoon milk
- 1 1⁄2-2 cups craisins or 1 1⁄2-2 cups dried cranberries
- 1 1⁄2 cups chopped pecans (1 cup broken by hand,1/2 cup chopped into powder)
- Preheat oven to 375.
- Sift together flour, baking powder, pecan dust, and salt. Set aside.
- Cream butter and sugar together in large bowl of electric stand mixer (a hand mixer works as well) and beat until light in color.
- Add wet ingredients (egg, milk, lemon juice, lemon zest, and vanilla) and beat to combine.
- Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.
- Stir by hand, the craisins and chopped pecans.
- Mold into cookie shape with hands, or use an ice cream scoop and place about 1” to 1 ½ apart on a cookie sheet.
- Bake for 15 to 18 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time.
- Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack.
- Depending on cookie size, it yields about 2 -3 dozen.