Cranberry Pecan Shortbread
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- 1 lb salted butter, softened
- 1 ¼ cups packed icing sugar
- 3 ½ cups all-purpose flour
- 6 tbsp cornstarch
- ¼ tsp salt
- 1 cup chopped dried cranberries
- 1 cup chopped pecans
- 2 tsp vanilla extract
- ½ cup granulated sugar, for dusting
- In a large mixer bowl, cream the butter and the icing sugar until fluffy.
- In a medium bowl, whisk together the flour, cornstarch and salt. Gradually add the mixture to the creamed butter, a third at a time on low speed. Increase speed to medium-high and beat the batter for a full 10 minutes. The batter will resemble heavily beaten whipped cream or vanilla ice cream.
- Reduce the speed to low and add in the cranberries, pecans and vanilla. Combine well.
- Tear off three long strips of plastic wrap. Divide the dough into three and place large spoonfuls of the dough along in the centre of each strip to create a log about 2” thick. Use floured hands to roughly shape the dough in a uniform log. Wrap tightly in plastic wrap, using your hands to even out the shape of the log; refrigerate several hours, until firm. The dough can also be frozen at this point and baked later.
- Preheat oven to 275°F. Line a cookie sheet with parchment. Unwrap one of the logs and cut it into ¼” thick rounds. Dip both sides of each round in granulated sugar. Place on the cookie sheet. Bake for 35 minutes. Cookies will not brown – you want them to be white, like snow. Let cool on the pan before removing to a wire rack. Let cool on the baking sheet before removing to a wire rack to cool. Repeat with the remaining logs.