Cranberry Pecan Shortbread Cookies

These Cranberry Pecan Shortbread Cookies are one of many cookie kinds you can make with this shortbread cookie recipe. These buttery, soft, and flavourful cookies can be a part of your Christmas cookie gifting, or you can make them all year round.

About These Cranberry Pecan Shortbread Cookies

• These Cranberry Pecan Shortbread Cookies require only a few simple ingredients, which are easy to prepare. You most likely have them in your kitchen, even if you are not an active baker.
• We need Butter, Powdered Sugar, Vanilla Extract, All-purpose Flour, Salt, and in this case, dried Cranberry and Pecans.
• For the same reason, these cookies have many variations; their flavour and texture can vary from cookie to cookie.
• These cookies have one of the most versatile recipes you can request. The base dough is like a blank canvas; you can add nuts, dried fruit, or spices to change the recipe.
• Other variations can be White chocolate chips and cranberry. Dried Apricot and pistachios, Chocolate, Toffee bits, and the list can go on. I love making these cookies because this recipe is forgiving, and you can make them quickly to impress your guests.
• The beauty of this shortbread cookie recipe is that you can make their savoury kinds, such as Cheddar Rosemary, Parmesan Mint, or Cheese pepper.

How To Make These Cookies

• Be sure to remove the butter from the fridge for at least half an hour before making the cookie dough. Cream the room-temperature butter and powdered sugar until smooth and soft.
• Sift the dry ingredients over the butter mixture and mix in.
• Add the chopped pecans and dried cranberries and gently mix everything.
• The cookie dough will have the consistency of soft play dough.
• Divide the dough into two portions, and shape each part into a log about two inches in diameter.
• Wrap each log into cling wrap and chill the dough in the fridge for an hour or until the cookie log is hard and cuttable.
• After chilling the dough, preheat the oven to 350F, and line two baking sheets with parchment paper.

Preparation:

• Use a sharp knife to cut each log into ¼-inch slices. If the slices have lost their round shape, gently shape them back to a round disc with your fingertips. Place the dough slices on the baking sheet.
• If the cookies become soft after being cut and shaped, chill them in the fridge for 10-15 minutes.
• Bake them for 12-15 minutes or until their bottom is golden.
• Let them cool down on the baking sheet, then transfer them to the cooling rack.
• Like this Chocolate Shortbread cookie recipe, you can roll each log into Turbinado sugar before cutting them. This will add extra texture and sweetness to the cookies.

See more related recipes here:

Christmas Sugar Cookies,

Christmas Chocolate Thumbprint Cookies,

and

Christmas Cookie Box

Storing: Keep these cookies in an air-tight container in a cool place to last for up to one week.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

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📖 Recipe