Butter Cookies with Dried Cranberries and Roasted Pecans Recipe


Nutrition

Cal/Serving: 88
Daily Value: 4%
Servings: 24

Low-Sodium
Vegetarian, Egg-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat6g9%
Saturated3g13%
Trans0g0%
Carbs9g3%
Fiber1g2%
Sugars5g0%
Protein1g2%
Cholesterol10mg3%
Sodium7mg0%
Calcium4mg0%
Magnesium4mg1%
Potassium18mg1%
Iron0mg2%
Zinc0mg1%
Vitamin A120IU2%
Vitamin C0mg0%
Thiamin (B1)0mg4%
Riboflavin (B2)0mg2%
Niacin (B3)0mg2%
Vitamin B60mg0%
Folic Acid (B9)10µg3%
Vitamin B120µg0%
Vitamin D0µg0%
Vitamin E0mg1%
Vitamin K1µg1%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

“Cheesy” Kale Chips
Instead of grabbing a bag of potato chips, make a batch of healthy kale chips from Paulding &...
Mongolian Skirt Steak
Executive Chef Kevin Long (from the kitchens of Red Lantern Restaurant and Lounge in Boston’s...
Carrot Muffins Recipe
A healthy take on carrot cake. Utilize Greek yogurt and canola oil to produce moist, flavorful...

Butter Cookies with Dried Cranberries and Roasted Pecans
Viviane Bauquet Farre

The inspiration for this recipe arose a few years ago, when my mother-in-law gave me a huge bag of freshly picked pecans. I was absolutely delighted of course, but wondered what I would end up making with all these pecans.

See all cookie recipes.

5
Ratings2

INGREDIENTS

  • 8 tablespoons unsalted butter, at room temperature, plus more for the baking sheet
  • 1/3 cup turbinado sugar
  • 1 teaspoon vanilla extract
  • 1/4-1/2 teaspoon finely grated orange zest
  • 1/2 cup pecans, roasted*
  • 1/2 cup dried cranberries
  • 1 cup unbleached all-purpose flour, plus more for rolling the dough
  • Pinch of sea salt

DIRECTIONS

Place the butter, sugar, vanilla extract, and orange zest in the bowl of an electric mixer. Mix on medium speed until the mixture is fluffy and pale. Set aside.

Place the roasted pecans in the bowl of a food processor. Process until very finely ground (be careful not to overprocess the nuts or they'll turn into nut butter). Transfer to a bowl. Place the dried cranberries in the bowl of a food processor. Process until finely chopped.

Place the pecans, cranberries, flour, and salt in a medium-sized bowl and stir until well blended. Add to the butter mixture and stir with a wooden spoon until wet crumbs form. Using your fingers, bring the crumbs together until it forms a dough.

Lightly flour a work surface. Shape the dough into 2 cylinders about 8 inches long. Flatten the cylinder on 4 sides to make a square log. Wrap each log in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 350 degrees.

Cut each log into twelve, 5/8-inch-thick slices. Butter a large baking sheet or place a Silpat on it. Place the slices on the baking sheet 1 inch apart and bake until the cookies are golden at the bottom, for 12-13 minutes. Transfer to a cooling rack and let the cookies cool in the baking sheet. Once cooled to room temperature, store in an airtight container at room temperature for up 2 weeks.

Recipe Details

Click here to see more recipes from FoodAndStyle.com.

Servings: 24
Cuisine: Baked Goods

Notes and Substitutions:

Note: To roast the nuts, preheat the oven to 350 degrees. Place the nuts on a baking sheet and bake until pale golden, for 12-15 minutes. Cool to room temperature before using in the recipe.



Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human