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“A pecan sugar cookie with craisins added to give it that punch of sweet and tart. Sure to be a tasty treat for holiday cookies, and exchanges. I always get raves when I make them.”
2-3 dozen

Ingredients Nutrition


  1. Preheat oven to 375.
  2. Sift together flour, baking powder, pecan dust, and salt. Set aside.
  3. Cream butter and sugar together in large bowl of electric stand mixer (a hand mixer works as well) and beat until light in color.
  4. Add wet ingredients (egg, milk, lemon juice, lemon zest, and vanilla) and beat to combine.
  5. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.
  6. Stir by hand, the craisins and chopped pecans.
  7. Mold into cookie shape with hands, or use an ice cream scoop and a fork to push them down into a cookie shape. They do not spread much. Place about 1” to 1 ½ apart on a cookie sheet.
  8. Bake for 15 to 18 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time.
  9. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack.
  10. Depending on cookie size, it yields about 2 -3 dozen.

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