Pecan-Cranberry Shortbread Recipe

Name: Pecan-Cranberry Shortbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup toasted pecan halves, divided; 1 cup powdered sugar; 10 tablespoon unsalted butter, melted; 1/2 cup dried sweetened cranberries; 1/2 teaspoon orange zest; 1/4 teaspoon table salt; 1 cup all-purpose flour; Vegetable cooking spray; Parchment paper; 1/4 cup semisweet chocolate morsels; 1/2 teaspoon shortening

Servings: persons

1
Preheat oven to 325u00b0. Process 1/2 cup pecans in a food processor until finely ground. Add powdered sugar and next 4 ingredients; pulse until cranberries are coarsely chopped. Add flour, and pulse just until incorporated.
2
Spread dough in a lightly greased (with cooking spray) 9-inch tart pan with removable bottom; press remaining pecans into dough.
3
Bake at 325u00b0 for 30 to 35 minutes or until edges are golden. Remove sides of pan, and cut shortbread into 8 or 10 wedges. Transfer wedges to a parchment paper-lined baking sheet. Bake 10 minutes or until firm. Transfer wedges to a wire rack, and cool completely (about 30 minutes).
4
Microwave chocolate morsels and shortening in a microwave-safe bowl at HIGH 1 minute or until melted and smooth, stirring halfway through. Drizzle melted chocolate over cookies; let cookies stand 10 minutes or until chocolate is set.

869

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup toasted pecan halves, divided, 1 cup powdered sugar, 10 tablespoon unsalted butter, melted, 1/2 cup dried sweetened cranberries, and more.

Yes, Pecan-Cranberry Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pecan-Cranberry Shortbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions