These Cranberry Pecan Shortbread Cookies are rich, crumbly, buttery, and moderately sweet. And with the addition of vanilla, crunchy nuts, and sweet and tart cranberries, these cookies are irresistible Christmas treats. Your family, friends, colleagues, and Santa will approve!Jump to Recipe
This post originally appeared in December 2016. I have taken and updated the photos and slightly tweaked the recipe while the blog post and remains the same. I have also included a simplified method that does not require the use of mixer or chilling the dough.
How are you doing my friends? Have you sent your edible gifts to me? Just for the record, I haven’t received that delicious cake and a few pounds of cookies you sent. Could you repeat them, please?
Also, aren’t you fed up with all those cookies I’ve been posting on my blog? Oh really? I really am sorry. That’s because (And only because) of Santa. I’ve been trying to please that guy. You should try, too.
I’m not going to make you read too many words today, but I’ve got one question.
Do you have your favorite recipes which have been your family classic for years? What is that? Appetizers? Fancy cocktails? Cake? Something lavender? Or maybe cookies?
Cranberry Pecan Shortbread Cookies
Honestly, I’m that guy who doesn’t like to make one recipe over and over again. It’s kind of boring.
These Cranberry Pecan Shortbread Cookies are my exception, though. I made them on our first Christmas in Canada (in 2012), and I have been baking them every year since that. Normally I make them more than once.
Don’t judge me, though. The combo of butter, sugar, vanilla, pecans, and cranberries is just irresistible. And addicting. You can also use pistachios, almonds, or walnuts in place of pecans.
This season I’ve already made these Cranberry Pecan Shortbread Cookies tree times, and I’m not sure I should stop.
More Holiday Christmas Recipes
Looking for more holiday cookie recipes? I have some!
I hope you like this Cranberry Pecan Shortbread Cookies, and you will give it a try. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.
Cranberry Pecan Shortbread CookiesCourse: Dessert
These Cranberry Pecan Shortbread Cookies are rich, crumbly, buttery, and moderately sweet. And with the addition of vanilla, crunchy nuts and sweet and tart cranberries, these cookies are irresistible Christmas treats. Makes ~30-35 small-medium cookies.
170 gr. (3/4 cup) butter, soften
170 gr. (1 cup) all-purpose flour
30 gr. (3 tbsp.) corn starch
2 tbsp. light-brown / golden sugar
1 tbsp. icing sugar
1/2 tsp. salt
1 teaspoon vanilla extract or 1 vanilla bean, seeds (or both)
150 gr. (~1 cup) pecan halves, roughly chopped
100 gr. (~1 cup) dried cranberries, roughly chopped
- First Method (Requires Mixer and Chilling):
- For this method, you will need softened butter; just remove it from the fridge 1-2 hours prior baking. In a bowl, with a mixer cream the butter, sugars, vanilla, and salt on medium speed, about 2 minutes.
- Gradually stir in the flour and mix until the mixture starts to remain dough.
- Stir in the cranberries and pecans; do not overmix. Wrap up in plastic and refrigerate for 30-60 minutes. After chilling the dough should be pliable, moist, and slightly crumbly (yet easily coming together). You may need to dust it with some flour when rolling. If the dough is too firm and crumbly after chilling, let it stay 5-10 minutes at room temp.
- Roll the dough out with a rolling-pin (if the dough feels too moist . Cut cookies using cookie cutters.
- Preheat oven to 175 degrees C (350 F). Place the cookies on a parchment-lined baking sheets.
- Bake for about 10-14 minutes (depending on size and your preference) or until edges are slightly golden. If you prefer delicate, moist, and soft cookies, bake them less, depending on their size, thickness, and your oven. If you prefer them crisp and more browned, bake them for extra 2-3 minutes or so. Either way, they will be delicious! Enjoy!
- Second Method (No Mixer and Chilling Required):
- Cut the butter into few large pieces, place in a microwave-safe bowl, and heat for about 25-40 seconds or until very soft (partly melted); or melt a small saucepan over stovetop heat.
- Combine the soften/melted butter with sugar, sugar, icing sugar, vanilla, and salt. Beat with a wooden spoon for 30 seconds until well-incorporated.
- Stir in the flour and starch and mix until remains dough; don’t overmix. Add the pecans and cranberries.
- If the dough feels too sticky, dust with a little of flour. If it feels to crumbly / dry (that happens as density of ingredients could wary), you can fix it by stirring in a little more of melted butter or a splash of milk.
- You do not need to refrigerate the dough, but if you have time, giving it 5-10 minutes of resting will improve the texture even more. Preheat oven to 350 degrees F (~175 degrees C). Repeat steps 4 to 6 from the 1st method. Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.