White Chocolate Cranberry Pecan Shortbread Cookies
Sweet cranberries and crunchy pecans add flavor to buttery shortbread cookies.
Makes: 32 cookies
Prep Time: 1 hour 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour 40 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Prep Time: 1 hour 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour 40 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Ingredients
- 1 cup (2 sticks) butter, softened to room temperature
- ¾ cup sugar
- 1 ½ cups flour
- 1 cup oat flour
- 1 cup dried cranberries
- 1 cup pecans, chopped
- 12 ounces white chocolate
- 1 tablespoon vegetable oil
Instructions
- Using a standard mixer or hand mixer, cream together butter and sugar. Add the rest of the ingredients except white chocolate and oil and combine until very well mixed. This will make a very stiff dough.
- Divide the dough in half and roll each half into a 10-inch “log.” Wrap in plastic wrap and chill for about 1 hour.
- Heat oven to 300 degrees.
- Slice each log into 16 pieces. Place on baking sheets and bake for about 20 minutes. These cookies will not turn brown. When they are very light tan, they are done. Cool completely on wire rack.
- Melt the white chocolate with the vegetable oil. Drizzle over the cookies in a zig-zag pattern.
Tips & Notes
If you can’t find oat flour at your local store, you can easily make your own. Put 1 cup of rolled oats into a food processor or blender and process until fine. One cup of rolled oats should yield about 1 cup of flour.
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