Cranberry Orange and Pecan Shortbread Cookies
User Reviews
4.7
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Prep Time
2 hrs 15 mins
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Cook Time
15 mins
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Total Time
2 hrs 30 mins
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Servings
30 Servings
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Calories
134 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Cranberry Orange and Pecan Shortbread Cookies
Description
The Cranberry Orange and Pecan Shortbread Cookies recipe starts with creaming softened unsalted butter and sugar to achieve a light and fluffy base. Milk, vanilla, and orange zest are added to impart moisture and bright citrus flavor. Gradually incorporating all-purpose flour, salt, dried cranberries, and chopped pecans forms a buttery dough studded with flavorful mix-ins. The dough is divided into logs, tightly wrapped in plastic wrap, and chilled for at least two hours to firm up, making it easier to slice thin rounds.
Baking sliced pieces on a lined sheet at 375°F results in cookies with golden edges and a tender center, showcasing the balance between the crunchy pecans and chewy cranberries. The orange zest provides a subtle citrus note that lifts the overall flavor. This cookie is suitable for sharing or gifting and can be stored frozen in dough form for convenience.
A practical tip is to let the dough soften slightly at room temperature before slicing if frozen, ensuring clean slices that hold their shape during baking. This method preserves the texture and appearance while allowing flexible preparation in advance.
Ingredients
- 1 cup butter softened (2 sticks, unsalted
- 3/4 cup sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract pure
- 2 ½ cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup dried cranberries
- 1/2 cup pecans chopped
- orange zest
Instructions
- Cream butter and sugar together in the bowl of an electric mixer until light and fluffy, about 2 minutes.
- Add milk, vanilla and orange zest, mix to combine.
- Gradually add flour, salt, cranberries and pecans, beat until combined.
- Divide dough into two equal pieces. Shape each into a log about 2 inches in diameter. Tightly wrap each log in plastic wrap and refrigerate until firm, at least 2 hours.
- Preheat oven to 375°F
- Slice log into 1/4 inch slices and arrange on a lined baking sheet.
- Bake for 14-16 minutes, until edges are golden.
Notes
- Wrap dough logs tightly to freeze for up to one month for convenience.
- Before slicing frozen dough, allow it to soften at room temperature just until manageable to ensure clean, shape-holding slices.
- Avoid letting the dough get too soft to prevent difficulty in slicing and loss of cookie shape during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Servings
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Serving | 1Cookie | |
| Calories | 134kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 16mg | 5% |
| Sodium | 40mg | 2% |
| Potassium | 23mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 190IU | 4% |
| Calcium | 6mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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