Ingredients
Scale
- 1 cup dried cranberries
- 1 cup pecan halves
- 1 cup powdered sugar
- 1/2 cup butter, softened
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup white chocolate chips (optional)
Instructions
- Step 1: In a medium bowl, combine softened butter, powdered sugar, and vanilla extract. Beat with an electric mixer until light and fluffy.
- Step 2: Stir in the heavy cream and salt until well combined. The mixture will be thick.
- Step 3: Fold in the dried cranberries and pecan halves until evenly distributed throughout the mixture. If using, gently stir in the white chocolate chips.
- Step 4: Using a spoon or small cookie scoop, drop rounded tablespoons of the mixture onto wax paper or parchment paper-lined baking sheet.
- Step 5: Refrigerate for at least 2 hours, or until firm. The cookies will set up completely in the fridge.
- Step 6: Store in an airtight container at room temperature for up to a week.
Notes
- For optimal freshness, store your no-bake cranberry pecan praline cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.
- If you prefer warmer cookies, gently microwave individual cookies for 5-10 seconds to soften them slightly; avoid over-microwaving.
- Serve these delightful cookies alongside a cup of hot cocoa or strong coffee for a cozy treat, or offer them as a festive addition to your holiday dessert spread.
- To prevent the cookies from becoming too crumbly, ensure your butter is truly softened but not melted before mixing, and gently fold in the cranberries and pecans to avoid crushing them.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American