This recipe is from Louise Hawkins of Lubbock, Texas. She’s just 60 miles away from me. I don’t know Louise, but she shared a recipe with Taste of Home magazine and I am so glad she did! You will be too. These start with prepared sugar cookie dough. Boom! 2/3 of the battle won and done!
1 tube (16-1/2 oz.) refrigerated sugar cookie dough, softened
1 cup chopped pecans
2/3 cup vanilla or white chips
2/3 cup dried cranberries
1 tsp. vanilla
In a large bowl, combine the cookie dough, pecans, chips, cranberries and vanilla. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets. (Y’all know how I feel about ungreased baking sheets. As my mama says, Pam your pan.)
Bake at 350 degrees for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wired racks. Store in an airtight container.
Yield: about 3 1/2 dozen.
