Cranberry Pecan Shortbread Cookies

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Cranberry Pecan Shortbread Cookies

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  • Author: Laurie Carruthers
  • Yield: 30 1x



Submitted by Laurie Carruthers.

Makes 30 cookies.



  • 1 cup butter softened
  • 1 cup powdered sugar 
  • 3/4 teaspoon almond extract
  • 1/2 teaspoon salt
  • 2 cups flour
  • 1 tablespoon orange zest
  • 2/3 cup toasted & finely chopped pecans
  • 1/3 cup finely chopped Craisins


  1. Place butter, powdered sugar, almond extract, and salt in a bowl. Beat until smooth, about 3 minutes. Turn mixer speed to low and gradually add flour and orange zest. Mix until a dough forms. Stir in pecans and Craisins with a spatula.
  2. Pat dough into a ball and then form into a log shape about 2 inches in diameter. Wrap the log in wax paper and freeze until firm, about 1 hour.
  3. Preheat oven to 325 degrees. Line a cookie sheet with parchment paper. Remove the dough from the freezer and cut into 1/4 inches round cookie slices. Place on a cookie sheet at least 1 inch apart. Bake for approximately 15 minutes until the edges just start to turn golden. Check after 10 minutes. Let the cookies cool for a couple of minutes before removing them from the cookie sheet.


The dough can be kept frozen for up to 3 months. If frozen solid, let the dough thaw for about 20 minutes before slicing.

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