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Apple cranberry holiday cookies

December 21, 2008

1 1/2 cups flour1/2 teaspoon baking soda1/4 teaspoon salt1/2 teaspoon cinnamon3/4 cup butter3/4 cup granulated sugar1 large egg1/2 teaspoon vanilla extract2 tablespoons apple juice1/2 cup apple, peeled and shredded (see cook's note)1/2 cup cranberries, dried and chopped1/2 cup chopped pecans1 cup quick oatsWhole pecans, for garnish

For glaze:1 1/2 cups confectioner's sugar2 1/2 to 3 tablespoons apple juice

Preheat oven to 350 degrees.

In a small bowl, combine flour, baking soda, salt and cinnamon.

In a large bowl, beat the butter and sugar until fluffy. Beat egg and vanilla into butter mixture.

Gradually add the flour mixture to the butter-sugar mixture. Add apple juice, mixing until well combined. Stir in shredded apple, cranberries and pecans. Add oats and mix well by hand.

Drop by rounded teaspoons onto ungreased baking sheet and bake for 12 to 14 minutes until lightly browned. Cool.

To make the glaze, combine confectioner's sugar and apple juice, stirring until smooth.

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Frost cooled cookies with glaze and center a pecan half on top, pressing down carefully.

Makes 2 1/2 to 3 dozen.

Cook's note: Tantillo uses a Rome apple, but any soft apple will do.

- Courtesy of Linda Tantillo of Hagerstown

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