Recipe: Cranberry and Pecan Cookies

Cranberry and Pecan Cookies

2 cups sugar
1 cup butter flavored shorting
2 eggs, beaten
1 teaspoon vanilla butter-nut flavoring
3 cups plain flour
4 teaspoons nutmeg
1 teaspoon cinnamon
1/8 teaspoon salt
3 teaspoons baking powder
1/3 cup milk
2 tablespoons orange juice
1 (6 oz.) package dried cranberries
1-1/2 cups pecans, chopped

Preheat oven to 350F. Lightly coat cookie sheet with vegetable spray.

Cream sugar and shortening until smooth. Add eggs and flavoring, blend well. Set aside.

In separate bowl, combine flour, nutmeg, cinnamon, salt, and baking powder. Alternate flour mixture, milk and orange juice into batter. Mix well. Fold in cranberries and pecans. Drop by large rounded teaspoons onto cookie sheet.

Bake for 10 minutes. Remove from oven and let stand on cookie sheet for 1 minute. Remove from cookie sheet and cool on cookie rack.

Makes about 45 cookies
Source: Georgia Egg Commission