Cranberry Pecan Shortbread Cookies
Cranberry Pecan Shortbread Cookies are a sweet and easy cookie recipe packed with dried cranberries and pecans and then dipped in dark chocolate for a decadent treat.
Servings: 30 cookies
Calories: 135kcal
Cost: Recipe $5.77 / Serving $0.19
Ingredients
- 1 cup unsalted butter, softened ($1.98)
- ½ cup powdered sugar ($0.18)
- 1 teaspoon almond extract ($0.31)
- 2 cups all-purpose flour ($0.26)
- ½ teaspoon salt ($0.01)
- ½ cup dried cranberries ($1.38)
- ½ cup chopped pecans ($0.49)
- 1 cup dark chocolate ($1.16)
Instructions
- Cream the butter and sugar. In a mixing bowl, combine the softened butter and powdered sugar and mix until smooth and well blended.
- Flavor the dough. Add the almond extract and mix again until incorporated.
- Add dry ingredients. Mix in the flour, salt, dried cranberries, and chopped pecans until evenly distributed and a dough forms.
- Shape and chill. Turn the dough out onto a sheet of parchment paper and shape into a log. Roll tightly in the parchment, then wrap in plastic wrap, twisting the ends to secure. Refrigerate for at least 1 hour.
- Preheat and prepare. Preheat the oven to 350°F and line a baking sheet with parchment paper or lightly grease.
- Slice and bake. Unwrap the chilled dough and slice into ¼-inch rounds. Arrange cookies about 2 inches apart on the baking sheet. Bake for 12 to 15 minutes, until the edges are lightly golden.
- Cool. Transfer cookies to a wire rack set over a baking sheet and allow to cool completely.
- Melt the chocolate. Melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
- Dip or drizzle. Dip half of each cookie into the melted chocolate or drizzle chocolate over the tops. Return cookies to the wire rack and let the chocolate set.
- Store. Store cookies in an airtight container at room temperature for up to 1 week.
Notes
- Chilling the dough. Chilling prevents spreading and helps the cookies keep their shape.
- Butter choice. Use unsalted butter, or omit the added salt if using salted butter.
- Make ahead. Dough can be prepared up to 3 days in advance and refrigerated.
- Freezing. Freeze the dough log or baked cookies. If dipping in chocolate, wait to dip until cookies are fully thawed to prevent condensation on the chocolate.
Nutrition
Serving: 1cookie | Calories: 135kcal | Carbohydrates: 12.8g | Protein: 1.3g | Fat: 9g | Saturated Fat: 4.8g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3g | Cholesterol: 16.5mg | Sodium: 40.3mg | Potassium: 41.2mg | Fiber: 0.8g | Sugar: 5.4g | Vitamin A: 52IU | Calcium: 7mg | Iron: 0.7mg
