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Quick-to-Make Pecan-Cranberry Shortbread


This quick-to-make holiday shortbread is my version of a recipe in the December 2015 holiday issue of Southern Living magazine . . .

Pecan-Cranberry Shortbread     Makes 18 cookies
¾ cup toasted pecan halves, divided
1 cup powdered sugar
10 tablespoon unsalted butter, melted
½ cup dried sweetened cranberries
½ teaspoon orange zest
¼ teaspoon table salt
1 cup all-purpose flour
Vegetable cooking spray
Parchment paper
---
1/4 cup semisweet chocolate morsels
1/2 teaspoon shortening

  1. Preheat oven to 325°.
  2. In food processor, process all but 18 pecan halves—pulse until coarsely chopped.
  3. Add powdered sugar and next 4 ingredients; pulse until cranberries are coarsely chopped. Add flour, and pulse just until incorporated.

  4. Spread dough in a lightly greased (with cooking spray) 11”x7”-inch tart pan with removable bottom (Southern Living recipe called for a 9” round tart pan).
  5. Using a bench knife, make perforations in dough to create 18 cookies; press remaining pecans into dough.
  6. Bake at 325° for 30 to 35 minutes or until edges are golden.
  7.  Recut shortbread.
    I used a Bench knife to cut the shortbread.
  8. Melt chocolate with shortening and drizzle over cookies.
Recipe without photos . . .
Pecan-Cranberry Shortbread     Makes 18 cookies
¾ cup toasted pecan halves, divided
1 cup powdered sugar
10 tablespoon unsalted butter, melted
½ cup dried sweetened cranberries
½ teaspoon orange zest
¼ teaspoon table salt
1 cup all-purpose flour
Vegetable cooking spray
---
Parchment paper
1/4 cup semisweet chocolate morsels
1/2 teaspoon shortening

  1. Preheat oven to 325°. 
  2. In food processor, process all but 18 pecan halves—pulse until coarsely chopped.
  3. Add powdered sugar and next 4 ingredients; pulse until cranberries are coarsely chopped. Add flour, and pulse just until incorporated.
  4. Spread dough in a lightly greased (with cooking spray) 11”x7”-inch tart pan with removable bottom (Southern Living recipe called for a 9” round tart pan).
  5. Using a bench knife, make perforations in dough to create 18 cookies; press remaining pecans into dough.
  6. Bake at 325° for 30 to 35 minutes or until edges are golden. 
  7. Recut shortbread. 
  8. Melt chocolate with shortening and drizzle over cookies.

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