Butter Cookies With Dried Cranberries And Roasted Pecans
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.
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Servings
24
Ingredients
- 8 tablespoon 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.