The spirit of a key lime pie in the guise of a luscious cranberry curd.
Autumn Harvest Cookies
Fresh cranberries are sometimes hard to find outside of thanksgiving season, so if you're in a pinch you can 100 make a few batches of a double crust pie dough recipe every few months, wrap them.
Recipe Summary Autumn Harvest Cookies
An oatmeal-raisin cookie with a twist.Ingredients | Cranberry Pie Recipes
1 cup softened butter
½ cup brown sugar
½ cup white sugar
2 eggs
½ teaspoon orange extract
½ teaspoon vanilla extract
1 ½ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
2 ½ cups rolled oats
½ cup chopped walnuts
1 cup dried cranberries
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, vanilla and orange extract.
In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture. Add the rolled oats, walnuts and cranberries and mix thoroughly. Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet.
Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Info | Cranberry Pie Recipes
prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
42
Yield:
42 cookies
