6 tablespoons butter or margarine
¾ cup sugar
½ cup all-purpose flour
1 cup fresh or frozen cranberries (washed, stemmed and dried)
¼ cup chopped pecans or walnuts
In a medium size bowl, using an electric mixer cream butter and sugar together until fluffy. Beat in the egg. Stir in flour by hand, or on a low speed, until blended and then add cranberries and nuts. Stir by hand, as to not break up the cranberries, until blended. Spread evenly in lightly greased 8” pie plate. Bake for 45 minutes at 350 degrees (325 if using glass) until golden. Cool in pie plate. Cut into wedges and serve warm or cold. This is great plain or topped with whipped cream or ice cream.
So this week, as you might have started to guess, is Fall Dessert Week. All the sweet yummy things that you can indulge on this time of year. Yesterday we had a pumpkin recipe, and today is a cranberry one. We’re going to have a great rice pudding tomorrow seasoned with lots of warm fall flavours, and Friday we will end off with an apple cake. Something about the colder weather just makes you want to have a nice comforting sweet treat at the end of your meal, or with a cup of tea in the afternoon.
Today’s recipe is for a Cranberry Pecan Cookie, comes from Ann Walpert, a woman that my mother knew from New Orleans. While being called a cookie, it is one large one that you slice like a pie, rather than individual little biscuits. If you are having company though, you might want to make two “cookie pies” or double the recipe and bake it in a 9″ x 13″ pan instead, ’cause trust me, it’s that good! So, as they say in NOLA, “Laissez les bons temps rouler!” or for your non-french speakers “Let the good times roll!”