CRANBERRY PECAN SHORTBREAD COOKIES
In the search for a not-your-everyday cookie recipe, this shortbread cookie is now a tried and true favorite. You can easily substitute gluten-free flour and/or plant butter and share the goodness with all of your family and friends. If you’re pressed for time, mix the dough, form into the log shape, wrap, refrigerate, and bake tomorrow. Or, bake today and serve tomorrow. The flavor “blooms” and the cookies actually taste better the next day.
Ingredients
- 1 teaspoon chia seeds
- 1 cup unsalted butter (dairy or plant based), softened
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 2 teaspoons orange extract
- 2 1/4 cups all-purpose flour (or 2¼ cups gluten-free flour*)
- 1 teaspoon Himalayan pink salt
- 1 cup dried cranberries
- 1/2 cup pecans or pistachios, chopped
Instructions
- Soak 1 teaspoon chia seeds in 2 teaspoons hot water for 10–15 minutes.
- In a stand mixer, cream butter and sugar until light and fluffy, about 5–6 minutes.
- Add hydrated chia seeds and extracts and mix well. In a small bowl, whisk flour and salt together.
- Add flour/salt mixture to creamed butter/sugar mixture, mixing just until combined.
- Stir in dried cranberries and nuts.
- Using parchment paper, form/roll dough into a log shape (12 inches long) and wrap tightly in plastic wrap.
- Chill for 2 hours.
- Preheat oven to 375°F.
- Unwrap dough and cut into 12–24 slices.
- Place sliced dough on a parchment-covered sheet pan and freeze for 20 minutes to prevent cookies from spreading when baking.
- Bake for 22–25 minutes. Cool for 10 minutes.
Notes
* I have used Bob’s Red Mill Gluten Free All Purpose Baking Flour in this recipe.
