bbq desserts: Recipe: Cranberry Pecan Cookies

Cranberries and pecans....is there any better a combination? I think not...well made add some chocolate in there and you have a winner in my book! These cookies are quick and delicious and you don't have to dip them in chocolate, but why not?

I hope you enjoy them as much as we did.

Cranberry Pecan Cookies

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1 cup butter, room temperature

1 cup sugar

2 eggs

1 tsp vanilla

2 1/4 cups AP flour

1/2 tsp baking powder
1/4 tsp salt
1-6 oz bag dried cranberries

1 cup chopped pecans (I toasted mine)

1 cup milk chocolate chips
1 to 2 tsp oil

Preheat oven to 350 degrees. In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla, mixing well. Combine the flour, baking powder and salt. Add the dry ingredients into the creamed mixture and mix well. Stir in cranberries and pecans. Drop by rounded tablespoonfuls onto ungreased baking sheets. Flatten just slightly. Bake for 10 to 12 minutes or until edges are lightly browned. Cool on pan for a few minutes and then transfer cookies to a wire cooking rack.

To Dip in Chocolate: Melt chocolate in microwave until smooth. You may add oil as necessary if your chocolate is a bit lumpy. Dip one half of the cookie in the melted chocolate and allow to dry on a wire rack.