Soft cranberry pecan cookies with a simple tangy orange glaze.
Prep Time15mins
Cook Time12mins
Servings: 36cookies
Ingredients
½cupbutterlightly salted
1⅓cupslight brown sugar
1egg
1tsppure vanilla extract
½cupsour cream
2½cupsall-purpose flour
1tspbaking powder
¼tspbaking soda
¼tspsalt
1tspnutmeg
1cupchopped pecanstoasted
1¼cupschopped fresh cranberries4 oz by weight
Orange Glaze
2tbspfresh squeezed orange juice
1tsporange zestor just the zest of one orange
2cupspowdered sugar
Instructions
Preheat oven to 375.
Cream butter and sugar together until light and fluffy.
Beat in egg and vanilla, then sour cream until fully incorporated.
In a separate bowl, whisk together dry ingredients.
Add dry ingredients to wet, stirring until just combined.
Stir in pecans and cranberries.
Drop by heaping tablespoons onto greased or parchment-lined cookie sheet.
Bake for 10-12 minutes or until bottoms are lightly brown.
Let cool completely before applying glaze.
Orange Glaze
Whisk together powdered sugar, 1 tbsp orange juice, and orange zest. Mix together and slowly add more orange juice, a few drops at a time, until you've reached your desired consistency. Whisk to remove any powdered sugar lumps. Use a spoon to pour glaze over cookie, or drizzle with a piping bag. Glaze will dry with a crust.