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
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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.