Directions:
- Make the cookie base recipe, adding the cranberries, pecans, and rum. Spread the batter in a buttered or parchment-lined 9-inch square baking pan. Bake for 35 minutes. Transfer pan to a wire rack. Cool for 10 minutes before slicing.To Make Now and Bake Later: When you mix a batch of cookies, double the recipe. Bake half the dough according to the recipe and divide the rest into 4 equal portions. Roll each portion into a log about 1 1/2 inches in diameter. Wrap each log in plastic, then place in a resealable plastic bag. To save yourself time and hassle, label the bag with the flavor, the oven temperature, and the baking time, adding 3 to 6 minutes to the regular oven time. Freeze the dough for up to 3 months. To bake, slice the frozen dough into rounds about 1/2 inch thick, making as few or as many as you would like. Bake on a parchment- or foil-lined baking sheet.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 517.14 Kcal (2165 kJ) | ||
| Calories from fat | 10.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.21g | 2% | |
|---|---|---|---|
| Sodium | 14.55mg | 1% | |
| Potassium | 50.18mg | 1% | |
| Total Carbs | 127.18g | 42% | |
| Sugars | 96.65g | 387% | |
| Dietary Fiber | 7.27g | 29% | |
| Iron | 1.2mg | 7% | |
| Calcium | 13mg | 1% | |
| Amount Per 100 g | |||
| Calories | 316.37 Kcal (1325 kJ) | ||
| Calories from fat | 6.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.74g | 2% | |
|---|---|---|---|
| Sodium | 8.9mg | 1% | |
| Potassium | 30.7mg | 1% | |
| Total Carbs | 77.8g | 42% | |
| Sugars | 59.13g | 387% | |
| Dietary Fiber | 4.45g | 29% | |
| Iron | 0.7mg | 7% | |
| Calcium | 7.9mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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