Cranberry-Nut Triangles

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Cranberry-Nut Triangles

(Yield: 70 cookies)

 

1/2 cup butter or margarine, softened

1/2 cup confectioners' sugar

1 egg yolk

1 1/2 cups all-purpose flour

1 1/4 cups toasted chopped pecans

3/4 cup dried cranberries, chopped

1 cup firmly packed brown sugar

5 tablespoons butter or margarine

3 tablespoons heavy cream

3 tablespoons corn syrup

2 tablespoon maple syrup

 

Preheat oven to 350°F.  Line a 13x9-inch baking pan with aluminum

foil.  Spray lightly with non-stick vegetable spray.

 

In a large mixing bowl, combine butter, confectioners' sugar, and egg

yolk; beat until well blended.  Gradually beat in flour until mixture

is crumbly.  Press evenly over bottom and 1/2-inch up the sides of the

prepared baking pan.

 

Bake 15 minutes or until edges or lightly browned.

 

In a small bowl, combine pecans and cranberries; sprinkle evenly over

crust.

In a small saucepan, combine butter, cream, and syrups.  Heat,

stirring constantly, until mixture boils.  Boil for 2 minutes. 

Drizzle evenly over pecans and cranberries.

 

Bake for 15 minutes or until bubbly.  Cool in pan on a wire rack. 

Cut into 1 1/2-inch squares.  Cut squares in half to form triangles.