These are so tasty and simple to prepare! Each delightful little cookie is loaded with cranberries, nuts and vanilla, giving them the taste of a treat that’s been slaved over. &mdash;Louise Hawkins, Lubbock, Texas

Cranberry Pecan Cookies

tube (16-1/2 ounces) refrigerated sugar cookie dough, softened

pecans

white baking chips

cranberries

vanilla extract

Preheat oven to 350&deg;. In a large bowl, combine cookie dough, pecans, chips, cranberries and vanilla. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets.

Bake until lightly browned, 10-12 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.

I make these quite often and people really like them.  It is so simple that when I need a quick dessert this is it.  Doesn't disappoint.

<p>They are good cookie and rather easier to make.  I used a pouch of sugar cookie mix instead of the refrigerator dough and I did substitute semit-sweet chips for the white chocolate.  We think they are a little plain, but still a good cookie.</p>

So I NEVER use a refrigerated cookie dough to make cookies; as I am the cookie queen...so I thought. Well, my daughter left a roll of sugar cookie dough after Valentine's Day in my frig. This recipe popped up and I thought it looked good so I made it. Now my husband is begging me to make more and telling everyone about them. They are really good, I have to admit. So I guess there goes my legacy. lol

I saw this recipe in today's newsletter here. Made them right away and they are soooo good!

Don't let the simplicity of this recipe turn you off, these are gourmet cookies!  Not only did they look beautiful with it's overflowing mix-ins but the rich taste was outstanding.  They also make a great bar dessert.  Simply put into greased 11 x 13 glass pan, bake 350 degrees about 20 minutes.  Keep a close on it so it doesn't over bake.  They look fabulous on a dessert table!Update: Have made these using one box of Krusteaz Sugar Cookie Mix.  Equally wonderful.

These taste GREAT! Want to make them REALLY festive looking? Melt white chocolate chips or almond bark with a spoonful of vegetable shortening. Let cool. Put in a piping bag and pipe "drizzles" across each cookie.

Made these cookies today, but made them using a 3-lb. tub of cookie dough which I had purchaed from the bakery dept.  Since I used a 3-lb tub of cookie dough, I added 2-1/2 tsp of vanilla extract, 1-1/2 cups of ivory white chips, then divided the dough in half, and to one half I added 3/4 cup of dried cranberries, and to the other, I added 3/4 cup of dried cherries, and to both halves I added, 3/4 cup of chopped pecans.  I used my Pampered Chefmedium scoop (2 tablespoon scoop) to make each cookie, then I rolled each into a dough ball, and then flattened each somewhat onto a Pampered Chef Stoneware to bake the cookies.  Baked the cookies exactly for 15 minutes.  Mmm, both kinds of cookies tasted good, but personally I think I prefer the dried cranberries over the dried cherries.  Louise, these cookies were very good, and I'd like to thank you for the recipe.

I have made these many, many times...especially at Christmas! Very easy, always delicious - everyone loves them!

Store did not have refrigerated sugar cookie dough, so I bought the packets of cookie mix and followed the directions for drop cookies.  I added in the other ingredients from the recipe.  They were delicious!

These cookies were quick and easy, but so delicious.  I will make these often.

A favorite since the first time I made these.  EVERYBODY likes them!

I have been making these cookies for over 30 years and call them crazy cookies

I made these with dried cherries instead and they were very, very good!!  I will be making them again soon!

This is a great fast recipe my entire family loved!  It also freezes well!  I've made it several times and it was a big hit at the family reunion!

excellent and tasty/can't get enoughsimple to make

cranberry pecan cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 2

Author : Taste of Home

Ingredients

Instructions

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