This recipe is from Better Homes and Gardens. They are so yummy! I feel less guilty eating these cookies knowing they have whole wheat flour in them.
¾ cup butter, softened
1 ½ cups packed brown sugar
2 teaspoons finely shredded lemon or orange peel
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
2 teaspoon vanilla
2 ½ cup whole wheat flour
1 ½ cups chopped toasted pecans*
1 ½ cups dried cranberries (Craisins)
1. Preheat oven to 350º. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, lemon peel, baking soda, baking powder, and salt. Beat until combined, scraping sid of bowl occasionally. Beat in eggs and vanilla. Mix in flour. Stir in pecans and cranberries.
2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake in preheated oven for 12-15 minutes or until edges are lightly brown. Cool on cookie sheet on wire racks for 2 minutes. Transfer cookies to wire racks and cool completely.
*To toast nuts, spread them in a single layer in a shallow baking pan. Bake in a preheated 350º oven for 5 to 10 minutes our until nuts are slightly golden brown. Stirring once or twice. Cool completely. Chop nuts and set aside.