Cranberry Pecan Shortbread

Mouth-watering goodness with eye-appeal. Make this refrigerator roll ahead of time and bake the cookies when you’re ready.

• 1 cup flour
• ½ cup cornstarch
• ½ cup icing (confectioner’s) sugar
• ¾ cup butter (no substitute), room temperature
• ½ cup dried cranberries
• ½ cup chopped pecans

1. Combine flour, cornstarch and icing sugar in a large bowl. With a large spoon or spatula, blend in butter, then work with hands until a soft, smooth dough forms.
2. Work in cranberries and nuts until they are evenly distributed and the dough stays smoothly together.
3. Shape dough into 2 smooth rolls, about 1 ½” (4 cm) in diameter. Wrap in waxed paper and chill until firm. Store in an airtight container in the refrigerator for up to 1 month.
4. Cut the rolls with a sharp knife into ¼” slices (1 cm). If the dough breaks apart slightly, hold it in place with your fingers – it will stay together when baked. Place dough slices on an ungreased baking sheet and bake at 375 degrees F (190C) for 10 minutes, or until the edges are lightly browned. Remove the cookies from the baking sheet and cool on a wire rack.

Makes 4 dozen cookies

Did you enjoy this recipe?  It can be found in our book, Wild & Wonderful Cranberries, pg. 24.