Recipe Name Cranberry Pecan Shortbread Submitted by Chrystal1113 Recipe Description Crispy, hearty, not too sweet. Quantity 30 Quantity Unit cookies Prep Time (minutes) 15 Cook Time (minutes) 20 Ready In (minutes) 35

Ingredients Amount Measure Ingredient 3 sticks unsalted butter, cold 1/2 cup sugar 1/4 cup maple syrup 1 teaspoon vanilla extract 3 cups Whole Wheat Pastry Flour, Bobs Red Mill 1/2 teaspoon salt 1 cup cranberries, dried, juice-sweetened 1 cup, chopped 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.