Cranberry Pecan Cookies

Ingredients:

1 1/4 cups butter, softened
1 cup brown sugar
2/3 cup white sugar
2 eggs
1 tsp. vanilla
1/4 tsp. almond extract
3 1/4 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 cup chopped pecans
2 cups fresh cranberries


DIRECTIONS:

1. Cream together the butter and the sugars. Add the eggs. After they are beat in well, add the extracts. Combine the flour, baking powder, salt, and baking soda and mix well. Add the pecans and then the cranberries.

2. Using plastic wrap, shape the dough into 5- 12” logs. Store in the refrigerator for 4 hours.

3. Cut the dough into 1/4-1/2” pieces. Place them on cookie sheets and bake them at 375* for about 7 minutes.

I was able to cut 111 thin cookies out of this, making them 2 Points Plus cookies.

According to the WW recipe builder (which I found out only goes to 99 servings), if you eat 2 cookies, it would be a total of 3 points.

The great part about rolling the dough into logs, is that you can store it in the fridge until you’re ready to bake them or freeze the cookie dough logs for a later use! Enjoy!



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