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Cookie swaps? Holiday parties? Aunt Jackie’s house? Erin McDowell’s easy cranberry-pecan sandwich cookies are the answer.
“These buttery cookies have a hint of nuttiness and a little touch of salt, which makes their slightly sour cranberry filling even more delectable,” the author of The Fearless Baker told us.
You can always use store-bought jam to save time, but we love how this homemade version makes our house smell like a holiday wonderland.
Ingredients
Cookies
6 ounces (170g) pecans
2 sticks (227g) unsalted butter, at room temperature
1 cup granulated sugar
1½ teaspoons pure vanilla extract
1½ cups (181g) all-purpose flour
¾ teaspoon fine sea salt
Confectioners’ sugar, as needed
Filling
10 ounces (283g) cranberries (thawed if frozen)
½ cup (99g) granulated sugar
½ cup (99g) light brown sugar
Zest and juice of 1 orange
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
Pinch of ground cloves
Pinch of fine sea salt
Directions
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