This recipe incorporates two of my favorites: dried cranberries and pecans. Shortbread has a minimal amount of ingredients. Easy. Great with hot or cold tea, afternoon coffee.
1 1/4 cup of Land-O-Lakes butter, softened
1 cup powdered sugar
2 1/4 all-purpose flour
4 oz chopped dried cranberries
1/2 cup chopped pecans
A couple tablespoons of granulated sugar and powdered sugar in separate bowls
What to do:
Cream butter and powdered sugar till fluffy. A 1/4 cup at a time, add the flour; Mixer on low, so not to flour up your kitchen. Then add in the dried cranberries and pecans. This dough is stiff.
Divide the shortbread into thirds, form two logs, wrapped in parchment paper and label it. Placed in the freezer, it will be ready for gatherings this fall.
Roll the last part of the shortbread into 1 inch balls and place an inch apart on a parchment lined cookie sheet. With a little glass dipped in granulated sugar, flatten the shortbread.
Bake in a preheated 325° degree oven for about 15 minutes, depending on your oven. Don’t over brown these cookies. Shortbread is light in color.
Cool the shortbread slightly on the cookie sheet, then roll in the extra powdered sugar. Next, cool completely on a wired wrack.
These shortbread cookies are light and buttery. I can’t wait for afternoon coffee.
Shortbread Blessings from the Exile’s Kitchen.
3 thoughts on “August Cookie of the Month: Cranberry Pecan Shortbread”