Cranberry Pecan Shortbread Cookies
These buttery, soft, and delicious Cranberry Pecan Shortbread Cookies can be a delightful snack you can make all year round.
Ingredients
- 1 cup Butter, Room temperature
- ¾ cup Powdered sugar, sifted
- 1 tablespoon Vanilla extract
- ¼ teaspoon Salt
- 2 cups All-purpose flour, Spooned and levelled
- ¾ cup Pecans, Roughly chopped
- ¾ cup Cranberries, Dry and Roughly chopped
Instructions
- 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.1 cup Butter, ¾ cup Powdered sugar
- Sift the flour and salt over the butter mixture and mix in.¼ teaspoon Salt, 2 cups All-purpose flour
- Add the chopped pecans, dried cranberries, and vanilla extract and gently mix everything.1 tablespoon Vanilla extract, ¾ cup Pecans, ¾ cup Cranberries
- 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.
- 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.
Nutrition
Calories: 156kcalCarbohydrates: 15gProtein: 2gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 24mgSodium: 102mgPotassium: 35mgFiber: 1gSugar: 0.4gVitamin A: 288IUVitamin C: 1mgCalcium: 8mgIron: 1mg
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