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Betty C
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Betty C   My Press Releases

no-bake-cranberry-granola-cookies & Butter Pecan Cookies

Published on 12/24/2013
For additional information  Click Here

Forget preheating the oven!

These easy no-bake cranberry cookies come

together right on your stove top.

 


Ingredients

1 bag (11 oz)  oats 'n dark chocolate protein granola

1 cup chopped sweetened dried cranberries

1 cup pistachio nuts

3/4 cup packed brown sugar

1/2 cup corn syrup

1/4 cup creamy peanut butter

1 teaspoon vanilla

 

Directions

  • Line cookie sheet with waxed paper. In large bowl, mix granola, cranberries and pistachio nuts.

  • In 2-quart saucepan, mix brown sugar, corn syrup and peanut butter. Heat to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla.

  • Pour syrup over granola mixture, stirring until evenly coated. Drop mixture by scant 1/4 cupfuls onto waxed paper. Cool completely, about 30 minutes

*TIPS

Substitute walnuts or cashews for the pistachio nuts, if you like. Bits of any dried fruit can be substituted for the dried cranberries.

Dress up these no-bake treats with a drizzle of melted white baking chips or semisweet chocolate chips.

 



I love butter pecan cookies; I love the way they melt in your mouth; I love the taste of pecans, and of course the taste of butter. This recipe is adapted from a recipe in Everyday food magazine  Note to self: follow direction.  I forgot to flatten the cookies until they were about half-way done baking, so they didn’t turn out quite as pretty as they could have. Still, they lasted about an hour here.

By the way, here’s a tip I learned . Cream the butter first. Then add sugar and cream them together. This is the way it is supposed to be done

 

INGREDIENTS

3/4 cup chopped pecans
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar, plus more for coating
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour

Here what you need to do...

 Preheat oven to 350°. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.

 With an electric mixer, cream butter for about a minute. Add 1/3 cup sugar and cream until light, about 1 minute more. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.

 Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place,  3 inches apart, on a baking sheet.

 Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.

 Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.



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