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Recipes - Cranberry Pecan Shortbread

Recipe Name

Cranberry Pecan Shortbread

Submitted by

Chrystal1113

Recipe Description

Crispy, hearty, not too sweet.

Quantity	30	Quantity Unit	cookies	Servings
Prep Time (minutes)	15	Cook Time (minutes)	20	Ready In (minutes)	35

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Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted.

Ingredients
Amt.	Measure	Ingredient



1/3	stick	unsalted butter, cold
3/4	tablespoon	sugar
1/3	tablespoon	maple syrup
1/8	teaspoon	vanilla extract
1/3	cup	Whole Wheat Pastry Flour, Bobs Red Mill
3/4	dash	salt
1/8	cup	cranberries, dried, juice-sweetened
1/2	oz (20 halves)	pecans

Steps

Sequence	Step

1	Mix together butter, sugar and maple syrup with a wooden spoon or in an electric mixer. Add the vanilla and stir to combine. Add flour one cup at a time, mixing well after each cup is added. Stir in the salt, cranberries and pecans. Shape dough into two logs and chill until firm, 1 to 2 hours.
2	Preheat oven to 350° F. Line a baking sheet with parchment paper. Cut dough into 1/2-inch slices and arrange on baking sheet. Bake for 18 to 20 minutes, until lightly browned. Transfer cookies to a cooling rack. Serve warm or at room temperature. Cookies will keep several days in an airtight container.

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