Pecan-Cranberry Shortbread Recipe

 

I love shortbread cookies and these are so cute when shaped with holiday cookie cutters. Season flavors of pecan and cranberries are so good. If you are busy this cookie can be made ahead of time and frozen, just make sure it is completely cooled. Drizzle with chocolate either before or after freezing. 

3/4 cup toasted pecan halves, divided

1 cup powdered sugar

10 tablespoons unsalted butter, melted

1/2 cup dried sweetened cranberries

1/2 teaspoon orange zest

1/4 teaspoon table salt

1 cup all-purpose flour

Vegetable cooking spray

Parchment paper

1/4 cup semisweet chocolate morsels

1/2 teaspoon shortening

Preheat oven to 325°. Process 1/2 cup pecans in a food processor until finely ground. Add powdered sugar and next 4 ingredients; pulse until cranberries are coarsely chopped. Add flour, and pulse just until incorporated.

Spread dough in a lightly greased (with cooking spray) 9-inch tart pan with removable bottom; press remaining pecans into dough.

Bake at 325° for 30 to 35 minutes or until edges are golden. Remove sides of pan, and cut shortbread into 8 or 10 wedges. Transfer wedges to a parchment paper-lined baking sheet. Bake 10 minutes or until firm. Transfer wedges to a wire rack, and cool completely (about 30 minutes).

Microwave chocolate morsels and shortening in a microwave-safe bowl at HIGH 1 minute or until melted and smooth, stirring halfway through. Drizzle melted chocolate over cookies; let cookies stand 10 minutes or until chocolate is set.

Recipe Southern Living See HERE

Picture Credit LINDA PUGLIESE, HECTOR SANCHEZ; STYLING: HEATHER CHADDUCK HILLEGAS, BUFFY HARGETT MILLER

32 Other Freezable Cookie Recipes See HERE