Name: Cranberry pecan wedding cookies
Prep time: 20 min
Cook time: 16 min
Yield: 36
Ingredients: 1 teaspoon ground cinnamon; 1 teaspoon almond extract; 2 ¼ cups all-purpose flour; 1/2 teaspoon kosher salt; 1 tablespoon vanilla extract; ½ cup powdered sugar (plus more for dusting); 2 sticks unsalted butter, room temperature; 1 cup finely chopped roasted pecans; ½ cup finely chopped dried cranberries; 2 tablespoons finely chopped fresh rosemary leaves; 1 tablespoon finely chopped fresh orange zest

Instructions

Preheat the oven to 350°F and line two baking sheets with parchment paper.
To make the cookie dough, place the butter, powdered sugar, vanilla extract, and almond extract in a mixing bowl. Mix until fluffy and well combined.
Add to the mixing bowl the flour, salt, and cinnamon. Mix until well combined.
Add the finely chopped roasted pecans, dried cranberries, fresh rosemary leaves, and orange zest to the mixing bowl, then mix until well blended.
If you wish, you can taste and make any seasoning adjustments. Please note that they will be dipped into powdered sugar after baking, so if you think they’re not sweet enough, add more powdered sugar to the batter sparingly!
Using a scoop, portion out the dough into 1-tablespoon balls. Place the formed cookies onto the baking sheet, keeping them 1-inch apart. Repeat until all the dough has been used.
Place the sheets in the oven and cook uncovered for 14-16 minutes, or until lightly browned and dry to the touch. Remove and allow to cool for 15 minutes, so they can become firm.