A lace cookie filled with loads of pecans & cranberries.
Preheat oven to 345F
In small bowl whisk flour, salt, baking soda. Stir in oats. In medium bowl (electric mixer) cream butter with sugars till light and fluffy then add egg, beat till totally incorporated. Scrape down bowl with spatula and beat for another 30 seconds. Beat in vanilla. Using rubber spatula fold in flour mixture until totally incorporated. Then mix in pecans and cranraisins. Line 2 cookie sheets with parchment paper and form mixture into 1 ¼” balls. Place about 3” apart (They spread). Bake for 6 minutes or until golden brown and lacey. Let them cool completely on cookie sheet. Optional: After cookies have cooled, dip the edge of the cookie in milk chocolate. Refrigerate to harden the chocolate.
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Serving Size: 1 Serving (24g) | ||
Recipe Makes: 40 Servings | ||
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Calories: 100 | ||
Calories from Fat: 54 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 10.1mg | 3 % | |
Sodium 779.6mg | 27 % | |
Potassium 36.9mg | 1 % | |
Total Carbohydrate 11.6g | 3 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 10.7g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 100
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