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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 34 |
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Teresa Jarrell of Danville, West Virginia shares these delightfully delicate, crisp cookies with pecans, cranberry and a hint of orange. Ingredients:
1 package (15.6 ounces) cranberry-orange quick bread mix |
1/2 cup butter, melted |
1 egg |
2 tablespoons orange juice |
3/4 cup chopped pecans |
30 to 36 pecan halves |
orange glaze: |
1 cup confectioners' sugar |
3 to 4 teaspoons orange juice |
Directions:
1. In a large bowl, combine the bread mix, butter, egg and orange juice. Stir in chopped pecans. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with the bottom of a glass coated with cooking spray. Press a pecan half into center of each cookie.
2. Bake at 350° for 12-14 minutes or until lightly browned. Cool for 1 minute before removing to wire racks. In a small bowl, whisk confectioners' sugar and enough orange juice to achieve desired consistency. Yield: 2-1/2 to 3 dozen.
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