Recipes from Lanier Publishing
Salida, Colorado
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Ingredients:
2 1/2 cups flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
3 eggs
1 1/3 cups dried cranberries, soaked and drained (Craisins)
1 cup chopped pecans
Instructions:
Preheat oven to 325 degrees. Mix together dry ingredients in large bowl with electric mixer. Add vanilla and eggs and beat until dough is just beginning to hold together. Add cranberries and pecans and continue mixing until dough forms a ball. Grease and lightly flour a large cookie sheet. Divide dough in half. With floured hands, work each half into a log (about 3" wide) on the cookie sheet. Bake for 20-25 minutes, until just golden. Remove logs from cookie sheet and cool on rack for 8 minutes. Cut logs diagonally into 1/2" slices. Place cut side down on cookie sheet and bake for 6 minutes. Turn cookies over and bake an additional 6 minutes. Remove cookies to rack and cool.
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The B&B Club newsletter has the best of our bed and breakfast recipes so you can cook like a pro!
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
