Kitchen Ade note: This is not the first time one of Lois' cookie recipes has won first place. Last year, her recipe for mint meltaways edged out the competition in the bar cookie category.
1 2/3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter
1 cup packed light brown
1 1/4 teaspoons finely grated
orange zest (colored part
of the skin)
1 large egg
2 1/2 teaspoons vanilla
1 1/2 cups (6 ounces) each
chopped pecans and dried
1 1/4 cups (7 1/2 ounces) white
1/2 cup chopped fresh (or
thawed frozen) cranberries
1 cup sifted confectioners'
1 tablespoon fresh lemon juice
1/8 teaspoon vanilla extract
Preheat oven to 350 degrees. In a medium bowl, thoroughly stir together the flour, cinnamon, baking powder, baking soda and salt.
In a large mixer bowl with the mixer on medium speed, beat butter until lightened. Add brown sugar and orange zest. Continue beating until well blended. Add egg and vanilla. Beat until very light and fluffy, about 1 1/2 minutes longer.
Beat or stir flour mixture into butter mixture until smoothly incorporated. Add pecans, dried cranberries, white chocolate morsels and chopped cranberries, stirring until evenly distributed throughout.
Drop dough by heaping tablespoonfuls, spacing about 2 1/2 inches apart, onto greased or nonstick spray-coated baking sheets. Bake cookies, one pan at a time, in the middle third of oven for 8 to 12 minutes, or until lightly tinged with brown all over and just firm when pressed in the center; turn the pan around halfway through baking to ensure even baking.
Let cookies stand on the sheet briefly to firm up slightly. Using a wide spatula, carefully transfer cookies to racks set over sheets of wax paper (the cookies will still be tender). Makes about 35-40 2 1/2-inch cookies.
Kitchen Ade note: Cookies also may be baked on cookie sheets lined with parchment paper. It is not necessary to grease parchment paper.
Stir together confectioners' sugar, lemon juice, vanilla and enough water to yield a slightly runny icing.
Using a spoon (or a piping tip), immediately drizzle the icing back and forth over cookies until lightly decorated.
Let stand until they are thoroughly cooled and the icing sets, at least an hour. Pack airtight and store for up to two weeks or freeze for up to a month.
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