Here’s to a new baking hybrid! I call them “Cookie-roons” because they are a cross between cookie and macaroon. I developed these with the holiday season in mind. Cranberries and pecans were a staple at our Thanksgiving table (4 kinds of cranberry sauces —including agrodulce chutney and cran-orange relish — and part of our traditional tri-bread, pecan, apple, sausage stuffing) and definitely common seasonal additions to holiday eats & treats. So here are my Cranberry Pecan Christmas Cookies (recipe below). Enjoy!
A delicious twist between cookie and macaroon.
Makes approx. 22 cookies
- ¼ cup granulated sugar
- ¼ cup powdered sugar
- 4 Tbsp butter, unsalted
- ¼ cup Greek yogurt plain nonfat
- 1 egg
- 1 cup flour
- 1/2 cup unsweetened finely ground coconut (I used Bobs Red Mill)
- 1/2 tsp baking soda
- 1/4 cup cranberries
- 1/4 cup chopped pecans
Preheat oven to 375ºF. Cream sugars, butter and yogurt, add egg and blend well. In a separate bowl, mix dry ingredients (flour and baking soda and pinch of salt). Then blend in coconut, dried cranberries and pecans. Scoop into a 1# mini scoop or a Leveled Tablespoonful 2 inches apart onto a cookie sheet. Bake until lightly golden brown for about 10 minutes. Optional: Dust with powdered sugar. Note: The coconut makes this goldenly delicious.
Filed under: kids and toddlers, Nutri-Savvy, Recipes
