2 1/2 cups butter
2 1/4 cups packed brown sugar
3 cups packed light corn syrup
2 cups cranberry juice
1 1/2 cups chopped green onions
1/2 cup chopped pecans
1/2 cup orange juice
1 cup lemon juice
1/2 cup chopped pecans
2 tablespoons lemon zest
1 teaspoon lemon zest
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, brown sugar, corn syrup, cranberry juice, green onions, pecans and orange juice. Beat in the lemon juice, lemon zest, lemon zest and vanilla extract. Drop by rounded spoonfuls into the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven, until edges are golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.