Cookie Trials 2010 – Cranberry Pecan Shortbreads

Shortbread cookies ready to bake

Dipped Cranberry Pecan Shortbread cookies

Cranberries and pecans, two symbols of the fall harvest and great holiday flavors. This combination in a shortbread looks like a perfect match to try in our trials this year. The recipe came from the Whole Foods Cookie Page.

These cookies were very easy to make. I only need to find a way to keep a cookie log roll from having a flat side and the world will be perfect. I actually tried turning it as it chilled and used my bagette pan to help hold the shape. Still not quite perfect but close.

Bittersweet chocolate drizzled shortbread cookies

The holidays are not complete without a shortbread cookie in our house and buying Walkers brand is not going to cut it. We made a traditional shortbread as seen above to taste the difference and satisfy those that do not like fruit in their cookies. That was the Martha Stewart recipe that uses icing sugar. While I like the MS recipe, I found the sugar in this recipe and our grandmothers holds the cookies together better.

Overall the flavor and texture of the cookies were good and somewhat similar to a pecan sandies. To give them a bit of a boost for the chocolate lovers in the family, we did dip half of them in some melted semi-sweet chocolate. We were pleased with the results and they will be added to our list for future years. Note that regular all-purpose flour will work fine with this recipe.


3 sticks (1 1/2 cups) unsalted butter, softened
1/2 cup sugar
1/4 cup maple syrup
1 teaspoon vanilla extract
3 cups white whole wheat flour
1/2 teaspoon salt
1 cup dried cranberries
1 cup pecan pieces, toasted


6-8 oz semi-sweet chocolate

Mix together butter, sugar and maple syrup in an electric mixer. Add the vanilla and stir until blended. Add the flour one cup at a time, mixing well after each cup is added. Stir in the salt, cranberries and pecans.

Shape dough into two logs and chill until firm, 1 to 2 hours.
Shortbread cookies ready to bake

Preheat oven to 350° F. Line a baking sheet with parchment paper. Cut dough into 1/2-inch slices and arrange on baking sheet. Bake for 18 to 20 minutes, until lightly browned. Transfer cookies to a cooling rack. Serve warm or at room temperature. Cookies will keep several days in an airtight container.

Make 30 to 40 cookies

Nutrition (without chocolate)
Per serving (About 1 Cookie/32g-wt.): 160 calories (90 from fat), 10g total fat, 5g saturated fat, 2g protein, 15g total carbohydrate (2g dietary fiber, 6g sugar), 20mg cholesterol, 20mg sodium

Recipe Type: Tags: , , ,
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • Golden Pita Bread

    Golden Pita Flatbread

  • Sunshine Yogurt Muffins

  • Salty Chocolate Nutella Thumbprints – Cookie Trials 2011

  • Maple Danish

  • Teff Hazelnut Muffins

Leave a Reply

Your email address will not be published. Required fields are marked *