Favorite Cranberry Pecan Cookies - Three Ways

Step 1

Preheat oven to 375F.

Step 2

In a medium bowl mix together the flour, salt, baking powder and baking soda. Set aside.

Step 3

In a large mixing bowl, use an electric mixer to combine butter, sugar and brown sugar. Add milk, orange juice concentrate and the egg, blending well. Mix in dry ingredients, cranberries and nuts.

Step 4

Using a small cookie scoop, or rounded teaspoonfuls, drop dough onto greased cookie sheets. Bake at 375F for 10 – 15 minutes, or until done.

Step 5

Cool on a wire rack.

Step 6

Preheat oven to 350F.

Step 7

Prepare the dough as directed for Cranberry Pecan Drops (above).

Step 8

Spread the batter in a greased 9 x 13-inch pan and bake at 350F for 30 - 35 minutes, or until done.

Step 9

Remove from oven and cool on a wire rack.

Step 10

After the bars have been baked and cooled, drizzle them lightly with melted white chocolate chips. Scatter 2 Tablespoons of finely chopped dried cranberries on top.

Step 11

When white chocolate drizzle has set, cut bars into squares or triangles to serve. Makes 24 bars.

Step 12

(Even easier, if time is short, skip the drizzle and dried cranberries altogether and simply dust the bars with a little powdered sugar just before serving.)

Step 13

Preheat oven to 350F.

Step 14

Prepare the dough as directed for Cranberry Pecan Drops.

Step 15

Add 1/2 cup white chocolate chips, stirring just until combined.

Step 16

Spread the batter in a greased 9 x 13-inch pan and bake at 350F for 30 - 35 minutes, or until done.

Step 17

Remove from oven and cool on a wire rack.

Step 18

Spread Orange Cream Cheese Frosting (see below) over cooled Cranberry Pecan Bars. Scatter 2 Tablespoons of finely chopped dried cranberries on top.

Step 19

When frosting has set, cut bars into squares or triangles to serve. Makes 24 bars.

Step 20

In a medium bowl, use an electric mixer to combine the cream cheese, 1 Tablespoon orange juice concentrate, and 1/2 teaspoon vanilla, beating until smooth.

Step 21

Add 2 1/2 cups powdered sugar gradually and mix at high speed until the sugar is incorporated and the icing is smooth and fluffy.