Butter Cookies with Dried Cranberries and Roasted Pecans

Butter Cookies with Dried Cranberries and Roasted Pecans
Viviane Bauquet Farre


  • 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

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.


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.


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.


Calories per serving:

88 calories

Dietary restrictions:

Low Sodium Low Potassium, Kidney Friendly, Vegetarian, Egg Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added

Daily value:



  • Fat 133g 205%
  • Carbs 221g 74%
  • Saturated 62g 310%
  • Fiber 12g 49%
  • Trans 4g
  • Sugars 109g
  • Monounsaturated 46g
  • Polyunsaturated 16g
  • Protein 19g 38%
  • Cholesterol 244mg 81%
  • Sodium 310mg 13%
  • Calcium 100mg 10%
  • Magnesium 101mg 25%
  • Potassium 436mg 12%
  • Iron 8mg 43%
  • Zinc 4mg 24%
  • Phosphorus 319mg 46%
  • Vitamin A 779µg 87%
  • Vitamin C 2mg 3%
  • Thiamin (B1) 1mg 90%
  • Riboflavin (B2) 1mg 44%
  • Niacin (B3) 9mg 43%
  • Vitamin B6 0mg 10%
  • Folic Acid (B9) 244µg 61%
  • Vitamin B12 0µg 3%
  • Vitamin D 2µg 0%
  • Vitamin E 4mg 22%
  • Vitamin K 13µg 16%
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