Butter Cookies with Dried Cranberries and Roasted Pecans

Butter Cookies with Dried Cranberries and Roasted Pecans
Staff Writer
Butter Cookies with Dried Cranberries and Roasted Pecans

Viviane Bauquet Farre

Butter Cookies with Dried Cranberries and Roasted Pecans

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.

Notes

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.

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.

Nutritional Facts

Total Fat
4g
6%
Sugar
6g
7%
Saturated Fat
1g
4%
Carbohydrate, by difference
17g
13%
Protein
1g
2%
Calcium, Ca
8mg
1%
Fiber, total dietary
1g
4%
Folate, total
17µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
8mg
3%
Niacin
1mg
7%
Phosphorus, P
22mg
3%
Selenium, Se
3µg
5%
Sodium, Na
3mg
0%
Water
2g
0%

Butter Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Butter Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.