There is something special about desserts with cranberries and pecans this time of year. I love to to enjoy a dessert with the flavors of the season because it is another way to truly celebrate the season. The other day, I was at home alone and was looking to make a small batch of these Cranberry Pecan Cookie Bars to satisfy my sweet tooth. I opened my cupboard as saw the dried cranberries and my little bag of chopped pecans sitting there and decided to put them to use.
I started on a small batch of Crispy Cranberry Pecan Bars. I used to make a walnut version of this cookie recipe, so I decided to change up the ingredients for this cookie and I was happy with the results.
These Cranberry Pecan bar cookies are different from their soft counterpart made with White Chocolate Chips, instead they are somewhat delicate, crispy, thin cookie bars that taste more like a shortbread cookie than a cake-like bar cookie. They are perfect with a glass of milk or a warm drink and it is also a great way to use up leftover cranberries and pecans.
There is no other time of year that I enjoy baking as much as I do in the winter. I think it is the cold evenings and the desire to warm up the house and enjoy some comfort food. Maybe it’s partially the memories of baking with my mother when I was younger. Memories like these seem to be baked into familiar cookie and bread recipes from a long time ago.
It makes a small batch, but can be doubled.
They bake in the oven.
and you cut them into bars.
Cranberry Pecan Cookie Bars
- ½ cup flour
- ½ cup sugar
- ⅓ cup butter, melted
- 1 egg
- 1 teaspoon vanilla
- ⅔ cup pecans
- ½ cup dried cranberries
- Grease an 8" square pan and preheat oven to 350.
- In a bowl, beat the egg and add the other ingredients.
- Spread mixture into greased pan.
- Bake for 22-25 minutes or until golden brown.
- Let cool slightly before cutting.
Do you love to bake this time of year like I do?