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pecan shortbread Cranberry cookie recipe

Pecan Shortbread Cranberry Cookie Recipe

Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings 35 -40 cookies
Author Reuse Grow Enjoy

Ingredients

  • 2 sticks salted real butter at room temperature
  • ½ cup organic sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 2 ½ cups flour or Gluten Free flour
  • ½ cup chopped pecans
  • ¾ chopped dried cranberries
  • ¼ cup organic sugar for rolling cookies in

Instructions

  1. Cream butter, flour and sugar until fluffy. Add milk and vanilla, mix well. Add cranberries and pecans.

  2. Roll up so that it makes 2 logs about 8 x 1 ½”. Cover with cling wrap then chill them for about 2 hours in the refrigerator or freezer for 30-60 minutes to allow dough to firm up.
  3. Preheat oven to 375 degrees Fahrenheit.
  4. Remove wrap and slice the cookies into about 1/4” thick. Then roll the edges of cookies in sugar.
  5. Place on lightly greased cookie sheets and bake for 10-15 minutes.