Pecan Cranberry Cookies

(VEGAN)

Ingredients:

• ¾ cup sugar
• ¾ cup firmly packed brown sugar
• ½ cup room temperature margarine
• ¼ cup + 2 Tbsp. unsweetened original almond milk
• 1 tsp. vanilla
• 3 cups all-purpose flour
• 1 Tbsp. cornstarch
• 1 Tbsp. water
• 1 tsp. baking powder
• ¼ tsp. baking soda
• ½ tsp. cinnamon
• 1 tsp. salt
• 1 cup dried cranberries
• 1 cup coarsely chopped pecans

Directions:

Preheat oven to 375˚. Spray a cookie sheet with non-stick cooking spray or use a silicone baking mat.

Cream sugar and margarine together in a large mixing bowl until smooth and creamy. Add almond milk, vanilla, and water then beat until creamy.

Mix flour, cornstarch, baking powder, baking soda, cinnamon, and salt together in a separate bowl. Add slowly to wet mixture until beat until combined. Then stir in pecans and cranberries.

Using a medium-sized cookie scoop or roll into 2-inch ball (approximately 1½ Tbsp dough), place on cookie sheet 2 inches apart, then flatten slightly with the palm of your hand.

Bake 10-15 minutes or until slightly golden around the edges. Let rest on pan until cool before transferring to a cooling rack. Dust warm cookies with powdered sugar if desired.

Yields: 14, 4-inch cookies

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(REGULAR) NON-VEGAN

Ingredients:

• ¾ cup sugar
• ¾ cup firmly packed brown sugar
• ½ cup room temperature butter
• ¼ cup + 2 Tbsp half and half
• 1 tsp. vanilla
• 1 large egg
• 3 cups all-purpose flour
• 1 tsp. baking powder
• ¼ tsp. baking soda
• ½ tsp. cinnamon
• 1 tsp. salt
• 1 cup dried cranberries
• 1 cup coarsely chopped pecans li

Directions:

Preheat oven to 375˚. Spray a cookie sheet with non-stick cooking spray or use a silicone baking mat.

Cream sugar and butter together in a large mixing bowl until smooth and creamy. Add half and half, vanilla, and egg, and beat until creamy.

Mix flour, baking powder, baking soda, cinnamon, and salt together in a separate bowl. Add slowly to wet mixture until beat until combined. Then stir in pecans and cranberries.

Using a medium-sized cookie scoop or roll into 2-inch ball (approximately 1 ½ Tbsp dough), place on cookie sheet 2 inches apart, then flatten slightly with the palm of your hand. p

Bake 10-15 minutes or until slightly golden around the edges. Let rest on pan until cool before transferring to a cooling rack. Dust warm cookies with powdered sugar if desired.

Yields: 14, 4-inch cookies