Cranberry Pecan Shortbread Cookies
From valinkenmore 15 years ago
- 20 minutes to make
- Serves 30
Cranberries and pecans, two symbols of the fall harvest, work beautifully in these rich shortbread cookies. Serve them with strong black tea for an afternoon treat. The dough freezes well, so keep a log in the freezer and you'll be prepared to provide holiday visitors with freshly baked goodies at a moment's notice. Read more From Whole Foods Markets. See less
Ingredients
- 3 sticks (1 1/2 cups) unsalted butter, softened shopping list
- 1/2 cup sugar shopping list
- 1/4 cup maple syrup shopping list
- 1 teaspoon vanilla extract shopping list
- 3 cups white whole wheat flour shopping list
- 1/2 teaspoon salt shopping list
- 1 cup dried cranberries shopping list
- 1 cup pecan pieces, toasted shopping list
How to make it
- Mix together butter, sugar and maple syrup with a wooden spoon or in an electric mixer. Add the vanilla and stir to combine. Add flour one cup at a time, mixing well after each cup is added. Stir in the salt, cranberries and pecans.
- Shape dough into two logs and chill until firm, 1 to 2 hours.
- Preheat oven to 350° F. Line a baking sheet with parchment paper. Cut dough into 1/2-inch slices and arrange on baking sheet. Bake for 18 to 20 minutes, until lightly browned. Transfer cookies to a cooling rack. Serve warm or at room temperature. Cookies will keep several days in an airtight container.
The Rating
Reviewed by 12 people-
great tasty cookie different cranberrys a plus
momo_55grandma
in Mountianview loved it
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YUM Valerie
Jo & Lee
jolielives
in The Catskill Plateau loved it
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I bet these will melt in your mouth. Watcha bet?
tablescape
in loved it
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