Cranberry and Pecan Sugar Cookies: A Twist on a Classic American Treat

Sugar cookies have always been a beloved treat, known for their tender, crumbly texture and sweet, buttery flavor. While there are countless variations of sugar cookies, one of the most well-known versions traces back to the mid-1700s in Nazareth, Pennsylvania.

The Nazareth Sugar Cookie, created by German Protestant settlers, became the official cookie of the Commonwealth of Pennsylvania. Despite the many adaptations of the recipe, they all share a similar base: a rich, buttery biscuit topped with sugar or icing.

Inspired by this classic, I decided to create my own version of sugar cookies, featuring the delightful flavors of dried cranberries and pecan nuts — a distinctly American twist!

What makes this recipe even better is that the dough can be stored in the freezer, so you can bake fresh cookies whenever friends drop by for tea. Whether you use cranberries and pecans, or experiment with different flavors, the possibilities for these cookies are endless.

Try adding ginger with chopped macadamia nuts, currants with orange zest, or white chocolate and pistachios for a new twist each time.

What You Need:

• 250 g butter, softened
• 2/3 cup soft icing mixture (confectioner’s sugar)
• 2 egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 cups plain flour
• 3/4 cup dried cranberries, cut in half
• 3/4 cup pecan nut pieces
• Extra caster sugar, for dusting

How to Make It:

1. Cream the Butter and Sugar
   In a medium-sized mixing bowl, beat the softened butter using an electric beater until soft and creamy. Add the icing sugar and continue to beat until the mixture is well combined.
2. Add the Wet Ingredients
   Mix in the egg yolks, vanilla extract, and a pinch of salt. Beat well until everything is fully incorporated.
3. Add the Cranberries and Pecans
   Using a wooden spoon, stir in the dried cranberries and pecan nut pieces. Then, gradually fold in the plain flour until the dough comes together and becomes soft.
4. Chill the Dough
   Wrap the dough in cling film and refrigerate it for about 30 minutes until it becomes firm.
5. Shape the Dough
   Divide the dough into two equal portions and roll each into a thick sausage shape. You may need to dust your hands with a little extra flour to prevent the dough from sticking.
6. Refrigerate Again
   Wrap the dough sausages tightly with cling film and refrigerate them for an additional hour. If you want to store the dough longer, you can also freeze it at this point for up to three to four weeks.
7. Prepare to Bake
   Preheat your oven to 165°C (330°F). Unwrap the dough, sprinkle each roll with about 1 tablespoon of caster sugar all over the outside.
8. Cut and Bake
   Using a sharp knife, slice the dough into 1 cm thick rounds and place them on a baking sheet lined with silicone paper, leaving about 1 cm of space between each cookie. Bake for 20 minutes or until the cookies are lightly golden around the edges.
9. Cool and Store
   Let the cookies cool on a wire rack. Store them in an airtight container, and they will stay fresh for 4-5 days.

These cranberry and pecan sugar cookies are a delightful twist on the classic American treat, combining the sweet, buttery flavor of sugar cookies with the tartness of cranberries and the richness of pecans.

Whether you bake them fresh for a tea party or have them ready in the freezer for whenever the mood strikes, they’re sure to be a hit. Their crisp texture and sweet flavor make them the perfect snack for any occasion, and with so many flavor variations to try, you’ll never get bored of this simple yet delicious recipe!

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