Cranberry Pecan Shortbread Cookies

Directions

• 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!