Cranberry Pecan Shortbread Cookies

Cranberry Pecan Shortbread Cookies

Make 30 to 40 cookies
Cranberries and pecans, two symbols of the fall harvest, work beautifully in these rich shortbread cookies. Serve them with strong black tea or coffee for an afternoon treat. The dough freezes well, so keep a log in the freezer and you'll be prepared to provide visitors with freshly baked goodies at a moment's notice.
  • 1 1/2 cup (3 sticks) unsalted butter, softened
  • 1/2 cup sugar
  • 1/4 cup maple syrup
  • 1 teaspoon pure vanilla extract
  • 3 cups white whole wheat flour
  • 1/2 teaspoon fine sea salt
  • 1 cup dried cranberries
  • 1 cup pecan pieces, toasted
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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.
Nutritional Info: 
Per Serving: Serving size: 1 Cookie, 160 calories (90 from fat), 10g total fat, 5g saturated fat, 20mg cholesterol, 20mg sodium, 15g carbohydrates, (2 g dietary fiber, 6g sugar), 2g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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