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Cranberry Caramel Cookies

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Submitted by: chris'ma

 

These drop cookies contain dried cranberries, chopped pecans & self-rising flour. After baking they're drizzled with caramel topping.
 

Ingredients

  • 1/2 cup (unsalted) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 1/4 cup sugar-free cranberry juice
  • 2 tablespoons water
  • 1 large egg
  • 3 cups self-rising flour
  • 1 cup pecan pieces
  • 2 cups dried cranberries
  • Caramel ice cream topping

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Method

Preheat oven to 375 degrees. Cream butter, granulated sugar and brown sugar until fluffy. Add cranberry juice, water, and egg. Mix well, and then mix in remaining ingredients. Drop by teaspoonfuls about 2 inches apart on a greased baking sheet; bake 10-15 minutes. Place on plate and allow to cool about five minutes. Drizzle each cookie with caramel topping.

 

Notes: You can substitute orange juice or apple juice for the water. I place the caramel topping in a bowl of hot water to warm it and make it easier to use.

 

Number of Servings:

 

Submitted by: chris'ma ()

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