Watching your figure? This dairy free recipe has 174 calories, 2g of protein, and 8g of fat per serving. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 30. It can be enjoyed any time, but it is especially good for Christmas. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up candied, rum, cranberries, and a few other things to make it today.
Make the cookie base recipe, adding the cranberries, pecans, and rum.
Spread the batter in a buttered or parchment-lined 9-inch square baking pan.
Transfer pan to a wire rack. Cool for 10 minutes before slicing.To Make Now and
Bake Later: When you mix a batch of cookies, double the recipe.
Bake half the dough according to the recipe and divide the rest into 4 equal portions.
Roll each portion into a log about 1 1/2 inches in diameter. Wrap each log in plastic, then place in a resealable plastic bag. To save yourself time and hassle, label the bag with the flavor, the oven temperature, and the baking time, adding 3 to 6 minutes to the regular oven time. Freeze the dough for up to 3 months. To bake, slice the frozen dough into rounds about 1/2 inch thick, making as few or as many as you would like.
Bake on a parchment- or foil-lined baking sheet.