Cranberry Pecan Shortbread Cookies |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 30 |
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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. Ingredients:
3 sticks (1 1/2 cups) unsalted butter, softened |
1/2 cup sugar |
1/4 cup maple syrup |
1 teaspoon vanilla extract |
3 cups white whole wheat flour |
1/2 teaspoon salt |
1 cup dried cranberries |
1 cup pecan pieces, toasted |
Directions:
1. 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.
2. Shape dough into two logs and chill until firm, 1 to 2 hours.
3. 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.
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