Iced Cranberry Pecan Drop Cookies

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Forgive me, Nestle. You often get my money for chocolate chips to make Toll House cookies, but this time I strayed. There was a packet of dried sweet cranberries in my pantry from a food conference goodie bag.  The cranberry package said “made for salads” — a dumb use, in my opinion. Go for the obvious – baked goods!  The Toll House recipe was my base to create these Iced Cranberry Pecan Drop Cookies. WOW, good cookies.

Here’s the scoop: giant corporations put their absolute best Tried And True recipes on their packages. They are the most tested, most requested, pretty much foolproof kinds of recipes out there.  Nestle Toll House Cookies, Libby’s Pumpkin Pie, Quaker Oatmeal Raisin Cookies, you get the picture. Baking is science and these recipes are scientifically sound. I’ve worked for plenty of giant companies to know this. Start there and you have a better chance of a winner.

USC football collageI halved the original batter recipe to make just two dozen cookies, PLENTY for a two-person household. Larry gave them thumbs-up and packed a supply for his all-time favorite pastime, USC football (he is a longtime marketing prof there, not just an alumn). Game: UCLA at the Rose Bowl. I did not go. Besides being a ridiculously uncomfortable stadium, the game was at night with hints of rain. No thanks, I stayed home toasty warm with COOKIES. Our family has plenty of Trojans and Bruins for Larry to pal with, no worries. Fight on, Trojans.

Iced Cranberry Pecan Drop Cookies

  • 1 cup + 1 tablespoon all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter, softened
  • 1/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1 cup dried & sweet cranberries (I used the Fresh Gourmet brand)
  • 1/2 cup chopped pecans
  • Recipe for icing, below

Preheat oven to 375 degrees F.

In a medium bowl, sift together flour, baking soda and salt; set aside.

In the bowl of a stand mixer, cream together butter, sugars and vanilla extract.  Add egg and stir until blended.  Add flour mixture a half-cup at a time and blend.  Add cranberries and pecans, mix until blended.

Prepare two cookie sheets with non-stick spray. Drop batter by tablespoonfuls onto cookie sheets.  Bake 10 to 12 minutes or until golden brown. Remove from oven and let sit for 2 minutes. Remove cookies to cooling racks to fully cool before icing. Makes 2 dozen.

Icing

  • 2 cups confectioner’s sugar
  • 1/2 teaspoon vanilla extract
  • Whole milk (approximately 1/2 to 3/4 cup)

In a medium bowl, add vanilla extract to confectioner’s sugar.  Drizzle in milk a little at a time and stir. Add more milk as you stir until icing is to your preferred consistency, but not too runny.  Drizzle or spread onto cooled cookies.

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{ 2 comments… read them below or add one }

1 Worth The Whisk December 7, 2010 at 3:27 pm

Thanks, Cathy. Larry also pointed out that cranberries are cardinal color. Hell, everything he owns is cardinal color.

2 Cathy/ShowFoodChef December 7, 2010 at 3:20 pm

Patty, these look so…what’s another word for delicious…superdelicious? I want them now – that kinda says it. My hubby is USC grad, too. Loved your post.

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