Cute, right? Follow along for this little trick!
The ingredients for this recipe are few and simple......just 5 in fact!
1 pkg. (15.6oz) Cranberry Quick Bread Mix
1/2 C. Butter, melted
1/2 C. dried cranberries
1/2 C. finely chopped pecans
Now I'm all for quick when it comes to baking, so instead of chopping my pecans, I like to put them in the food processor. I like them a little more than "finely chopped"...mine are almost ground.
In a large bowl, combine the bread mix, melted butter, pecans and egg; mix well. Stir in the dried cranberries. Roll into one inch balls. (I just use a cookie scoop....so much easier!) Place 3" apart on a cookie sheet. Let me just say that I always spray mine with cooking oil first.
Here's what makes these cookies so sparkly on top........
Flatten to 1/8" thickness with a glass dipped in sugar. (I used a jar.)
(Here's a tip: Flatten the first cookie and then dip the jar in the sugar and go back and just set it on the cookie. Now your jar will have a little bit of oil on it and the sugar will stick to it just fine.)
NOW HERE'S THE HEART SHAPED TRICK.....
All I did was use the bottom of my heart-shaped cookie cutter to make an indentation in the cookie. Then, using my index finger and my thumb, I just pinched the bottom into a point, much like you would do when making a fluted pie crust. So easy right??!!! If you don't have a heart-shaped cookie cutter, you can use anything that has a V-shape.
Bake at 350 degrees for 10-12 minutes, or until light golden brown. Makes about 50 cute little cookies.
I didn't make all of mine heart-shaped, but the ones that I did, I took to this beautiful woman......
This is my good friend Harriet. She's 87 years old. She always has something interesting to say when I go to visit her. She would only let me take her picture if I included her Amaryllis, which had 6 blooms on it. I love Harriet. She makes a pretty mean cranberry cookie herself, but it's her Strawberry Pie and homemade jams that we all adore!
Linking up to any or all of the great parties listed at the bottom of this page as well as....