itaintprettybutittastesgood

Summary

Nathan,

Everyone and their mother (literally) have asked me for this recipe when they try these cookies. I make them as a fall/winter treat for others because they go best with a hot cup of coffee on a cold day. There are so many ways to make this recipe and I make them with lemon and orange or cherries and cranberries just making the best cookie I can and mixing it up so that there is some fun with it. I love you dearly.

Mom

Ingredients

• ½ cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 teaspoons vanilla extract (or almond)
• 2 ½ cups flour
• 2 teaspoons baking powder
• ¼ teaspoons salt
• 1 cup chopped pecans (baking nut)
• 1 cup chopped cranberries (dried fruit)
• 2 teaspoons lemon zest (citrus zest)
• 1 teaspoon egg white w/2 teaspoon water beaten

Preparation

• Preheat oven to 325 degrees and set a baking tray with a silicone mat aside
• Beat butter and sugar until fluffy
• Add eggs one at a time then add vanilla
• Mix dry ingredients and add to the wet mixture in 2 additions
• Add the chopped pecans, cranberries and lemon zest into cookie batter mixture
• Form into a ball and place on a lightly floured surface and divide in half
• Form each half into a log and flatten (slightly) to top brush on the egg white wash on the baking tray lined with a silicone mat
• Bake at 325 degrees for 35 min
• Remove form the oven and cool for 15-20 min
• With a sharp knife cut into ½ inch slices on a slight diagonal
• Lay slices face down on the cookie sheet and bake at 300 degrees for 30 min flipping over half way through
• Allow the cookies to rest for a day in a cool and dry location
• Package and these will keep for up to 1 month in an airtight package