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.
Since the holidays were around the corner, making cookies was the first thing that came to mind. I thought that dried cranberries would be a perfect complement to the pecans. Add to both a bit of orange zest, and mix it all in a buttery dough… I was ready to bake dozens!
Since then, these little square-shaped butter cookies have become a favorite holiday treat in our household. They keep well for a couple of weeks and make perfect stocking stuffers, but I must admit they’re most enticing when just-baked.
Butter cookies with dried cranberries and roasted pecans
makes 2 dozen
active time: 30 min
- 8 tablespoons (4 oz) (115 g) unsalted butter – at room temperature
- 1/3 cup turbinado sugar
- 1 teaspoon pure vanilla extract
- 1/4 to 1/2 teaspoon finely grated orange zest to taste (use microplane grater)
- 1/2 cup pecans – roasted (see Cook’s note)
- 1/2 cup dried cranberries
- 1 cup unbleached all-purpose flour
- pinch sea salt
- unbleached all-purpose flour to roll the dough
- 1 large baking sheet – lightly buttered or lined with a Silpat
- Step 1: Place the butter, sugar, vanilla and orange zest in the bowl of an electric mixer. Mix at medium speed until the mixture is fluffy and pale. Set aside.
- Step 2: Place the roasted pecans in the bowl of a food processor. Process until very finely ground (be careful not to over-process 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.
- Step 3: Place the pecans, cranberries, flour and salt in a medium 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. On a lightly floured surface, shape the dough into 2 cylinders about 8″ long. Flatten the cylinder on four sides to make a square log. Wrap each log in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 350°F (180ºC).
- Step 4: Cut each log in twelve, 5/8″ thick slices. Place the slices on the prepared pan 1″ apart and bake for 12 to 13 minutes until the cookies are golden at the bottom. Transfer pan to a cooling rack and let the cookies cool in their pan. Once cooled to room temperature, store in an airtight container at room temperature for up 2 weeks.
- Cook’s note: To roast the nuts, preheat the oven to 350°F (180˚C). Place the nuts on a baking sheet and bake for 12 to 15 minutes until pale-golden. Cool to room temperature before using in the recipe.
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.