Frosted Cranberry and Pecan Fingers
The holidays are the best time of the year for many people and baking holiday goodies are also the best. Do you have your favorite cookies that you bake every year, over and over again? Well, these frosted cranberry and pecan fingers are a new cookie that I am adding to the long list of holiday treats that I will be making year after year.
This is a different style of cookie that you don’t see often. Presenting your cookies in a glass jar makes a great presentation and these Frosted Cranberry and Pecan Fingers make a great conversation starter at any holiday party, or on your own holiday table.
These are also good to have with coffee and hot chocolate, minus the frosting, pecans and cranberries.
Frosted Cranberry and Pecan Fingers
Ingredients
- 3/4 cup butter 1 1/2 sticks
- 1/3 cup packed dark brown sugar
- 1/4 cup sugar
- 1 tsp vanilla
- 1 3/4 cups all purpose flour
- 1 tsp milk
- 1/4 cup dried cranberries chopped (I used Craisins)
- 1/4 cup pecans chopped
Instructions
- Preheat oven to 350°F.
- In a large bowl, beat butter, brown sugar, sugar, vanilla and salt until smooth and creamy. Gradually add flour until just moistened. Add in milk. Press together to form a ball.
- Add dough to the middle of a large cookie sheet. Cover with wax paper and roll lengthwise to form a 12″ by 6″ rectangle. Using a fork, prick dough 1 inch apart. Along the long edge of rectangle, use the fork tines to make a decorative edge on each side.
- Bake for 20-25 minutes, or until edges start to brown. Let sit on cookie sheet for 10 minutes and while still warm, cut crosswise into 10-12 bars. Transfer to cooling rack.
- Using your favorite frosting recipe, or cookie decorating icing, frost “fingers.” Sprinkle with dried cranberries and pecans.
Adapted from The Good Housekeeping Christmas Cookbook
Here are a couple pics that are the perfect size for pinning to Pinterest!
Enjoy, Terri
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