Cranberry Pecan Sandies
These buttery pecan sandies are packed with fresh cranberries and dusted with powdered sugar. A festive, melt-in-your-mouth cookie perfect for Christmas cookie trays and holiday baking season!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 32 sandies
- Category: Dessert, Cookies, Holiday Baking
- Method: Baking, Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
4 cups all-purpose flour
2 cups butter, softened
1 cup powdered sugar
2 tablespoons water
1 tablespoon vanilla extract
2 cups fresh cranberries, coarsely chopped
1½ cups pecans, chopped
Instructions
Preheat oven to 325°F (165°C). Line baking sheets with parchment paper.
In a large bowl, beat softened butter and powdered sugar until creamy.
Add water and vanilla; mix until well combined.
Add flour one cup at a time, mixing between each addition.
Stir in chopped cranberries and chopped pecans.
Using a 1-inch cookie scoop, scoop dough and roll into balls.
Place on prepared baking sheet and flatten slightly using the bottom of a smooth glass.
Bake 18–23 minutes, or until edges just begin to brown.
Transfer cookies to a wire rack to cool slightly.
Dust generously with powdered sugar while still warm.
Notes
Inspired by Let’s Dish Recipes.
Fresh cranberries work best, but frozen (thawed and drained) can be used.
For extra sweetness, roll cooled cookies again in powdered sugar.
Store in an airtight container for up to 5 days or freeze for up to 2 months.
Find it online: https://allcookedup.com/cranberry-pecan-sandies/
