Get ready to transform your ordinary baking routine into a delightful culinary adventure with these irresistible Pecan Cranberry Shortbread Cookies! Imagine biting into a buttery, melt-in-your-mouth cookie packed with crunchy pecans and tangy dried cranberries - a perfect harmony of textures and flavors that will elevate your holiday dessert game. Whether you're a seasoned baker or a kitchen novice, this recipe promises to deliver bakery-quality cookies that will have everyone asking for your secret.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 36 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup chopped pecans
- 1/2 cup dried cranberries
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, cream together the softened unsalted butter and powdered sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Gradually add the all-purpose flour and salt to the butter mixture. Mix on low speed until just combined. Avoid overmixing to keep the cookies tender.
- Fold in the chopped pecans and dried cranberries using a spatula or wooden spoon until evenly distributed throughout the dough.
- Using a tablespoon or cookie scoop, portion out the dough and roll it into balls. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Flatten each dough ball slightly with the palm of your hand or the bottom of a glass to create a round cookie shape.
- Bake the cookies in the preheated oven for 20-25 minutes, or until the edges are lightly golden. Keep an eye on them to ensure they don’t overbake.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Store the cooled Pecan Cranberry Shortbread Cookies in an airtight container at room temperature for up to one week, or freeze them for longer storage.
Tips
- Ensure your butter is truly softened but not melted - this is crucial for achieving the perfect cookie texture.
- Use a light hand when mixing flour to prevent tough cookies; mix just until ingredients are combined.
- For uniform cookies, use a cookie scoop or tablespoon to portion the dough.
- Allow cookies to cool completely before storing to maintain their crisp texture.
- For extra elegance, consider dusting the cooled cookies with a light sprinkle of powdered sugar.
- Experiment with toasting the pecans before adding them to intensify their nutty flavor.
- These cookies make excellent gifts - they freeze beautifully for up to a month!
Nutrition Facts
Calories: 102kcal
Carbohydrates: g
Protein: 1g
Fat: g
Saturated Fat: g
Cholesterol: 17mg
