Southern Cooking with Andy Bedwell: A New Cookie Recipe


This is a new cookie recipe that I put together yesterday, and I think it is good and festive. Also, very crispy with dried cranberries, pecans and covered with sugar.

Cranberry Pecan Sugar Cookie
2 sticks Parkay margarine
1 cup Crisco oil
1 cup sugar
1 cup powdered sugar
1 teaspoon almond flavoring
2 eggs
4 cups plain flour
1 teaspoon salt
1 teaspoon baking soda

Cream first four ingredients in a mixer. Then add remaining ingredients. Add as many cranberries and pecans as you like. Place dough in the refrigerator until it is firm enough to handle. Roll dough into balls and then roll the balls in sugar. Bake at 325 degrees for about 15 minutes. If you like, you may sprinkle a little more sugar on top while they are still warm. Do not handle until completely cool as the cookies will be fragile.

Pineapple Cheese Ball
2 8-ounce cream cheese (room temperature)
2 cups finely chopped pecans
2 tablespoons finely chopped onion
1/2 cup finely chopped bell pepper
1 small can of crushed pineapple, drained


Combine the cream cheese, onion, bell pepper and crushed pineapples and roll into a ball. Roll the ball in crushed pecans and add a red cherry on top. During the holidays, I add a few chopped red cherries to the cheese ball mixture. This is my favorite cheese ball.

Happy Christmas cooking to all of you!


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