Pecan Cranberry Cookies

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Ingredients

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Preheat oven to 350°F. Sift flour and set aside.
Mix butter, salt, and powdered sugar until well combined and lump free but not until light and fluffy.
Add flour and mix until barely combined.
Chop pecans in about pea size or slightly smaller pieces. If using dried cherries, chop to same size as pecans. If using cranberries, use as is. Add chopped nuts and dried fruits to above. Mix until just combined. Do not overmix.
Shape into tablespoon size spheres and place on parchment lined cookie sheets.
Bake until very light golden, about 16-18 minutes.
Before covering with chocolate, cookies need to be completely cold.
In a microwave-proof bowl combine chocolate and oil. Heat in 10 second increments and stirring in between. Make certain to only heat chocolate until 2/3 up to 3/4 of chocolate has melted. Then keep stirring until all lumps are dissolved.
Fill a small paper cone with melted chocolate and pipe a design on surface of cookies. Alternatively drizzle cookies with chocolate. Decorate with a dried cherry or cranberry.

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