Cranberry-Pecan Cookies

Ruby red bits of tart cranberries and local pecans add a festive touch to these simple, delicious cookies.

By / Photography By Amy Robb | December 12, 2015


Preheat oven to 375°.

Sift flour, baking soda and salt together and stir to combine. Set aside.

In a large bowl beat butter until creamy. Add sugars and beat until mixture is light and creamy, about three minutes. Scrape the side of the bowl, then add egg and vanilla and beat well.

Reduce speed to low, then gradually add flour mixture, scraping sides of bowl occasionally. Stir in cranberries and pecans. Shape dough into balls and place on ungreased cookie sheet two inches apart. Bake eight to ten minutes, or until light brown. Cool on wire rack.



The Taste of Tradition

Ben Loose of Gas Restaurant and Chef Randolph of Kitchen on San Marco keep their ancestry alive by sharing family traditions.


  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup dried cranberries
  • 3/4 cup pecans, toasted and chopped
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