Recipe courtesy of Dionna Hurt
Harvest Spice Cookies
- Level: Easy
- Yield: 3 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 310
- Total Fat
- 16
- Saturated Fat
- 5
- Carbohydrates
- 39
- Dietary Fiber
- 3
- Sugar
- 19
- Protein
- 4
- Cholesterol
- 31
- Sodium
- 112
- Total: 34 min
- Prep: 20 min
- Cook: 14 min
Ingredients
1 cup unsalted butter, room temperature
1 cup butter-flavored shortening (recommended: Crisco)
1 cup granulated sugar
2 cups brown sugar, packed
4 eggs
1 tablespoon vanilla extract
1 cup prepared applesauce
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
Pinch allspice
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
5 cups oatmeal, ground in a food processor
3 cups dried sweetened cranberries
2 cups pecan halves
Directions
- Preheat oven to 375 degrees F.
- In a large bowl, with an electric mixer, cream the butter, shortening, granulated sugar, and brown sugar until smooth. Add the eggs one at a time until blended. Add vanilla and applesauce until combined. In a separate bowl, combine the flour, baking soda, salt, allspice, cinnamon, nutmeg and oats. Add to butter mixture and mix well. With a rubber spatula, fold in the cranberries and pecans. Scoop with 2 1/2-inch ice cream scoop onto a parchment-lined cookie sheet. Place the dough balls 2 inches apart and bake for 12 to 14 minutes. Transfer to a wire rack and cool.