 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 2/3 | tablespoons | unsalted butter, cold | 1/2 | tablespoon | sugar | 1/4 | tablespoon | maple syrup | 1/8 | teaspoon | vanilla extract | 1/4 | cup | Whole Wheat Pastry Flour, Bobs Red Mill | 1/2 | dash | salt | 1/8 | cup | cranberries, dried, juice-sweetened | 1/4 | oz (20 halves) | pecans |
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Steps
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Sequence
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Step
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| | 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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