Cranberry Pecan Maple Shortbread

Disclaimer: This is not my recipe all the credit goes to Bake from Scratch the recipe is from their Bake from Scratch (vol 3) cookbook linked: here

Who likes Valentine’s Day? I don’t know about you guys, but I absolutely love it! I have since I was little. I think it’s a great reminder to tell the people we love, we love them. One of the best ways to tell someone how much you appreciate them is through homemade food. These cranberry pecan maple shortbread cookies are just that. I could not find freeze-dried cranberries, so I switch them for raspberries, which is actually more of my palette. One of my favorite cookie types is shortbread. Combined with toasted pecans and maple syrup, now you’re talking my love language! A good all-around cookie, with a unique taste.

Recipe

Makes: 30 cookies

Disclaimer: This is not my recipe all the credit goes to Bake from Scratch the recipe is from their Bake from Scratch (vol 3) cookbook linked: here

Ingredients

  • 1 cup (227 g) unsalted butter, softened
  • ¾ cup (90 g) confectioners’ sugar
  • 2 large eggs (100 g), at room temperature
  • 2 tbsp (42 g) pure maple syrup
  • 1 ½ tsp (6 g) vanilla extract
  • ½ tsp (2 g) maple extract
  • ½ tsp (1.5 g) sea salt
  • ½ tsp (1 g) ground cinnamon
  • 2 ½ cups (324 g) all-purpose flour
  • ¼ cup (4 g) freeze-dried cranberries (I used raspberries since I couldn’t find cranberries)
  • 3 tbsp (21 g) finely chopped toasted pecans

Directions

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and confectioners’ sugar at medium speed until creamy, 2 to 3 minutes, stopping to scrape sides of the bowl. Add eggs, one at a time, beating well after each addition. Add maple syrup, extracts, sea salt, and cinnamon, and beat for 1 minute.
  2. With mixer on low speed, gradually add flour, beating until just combined, about 1 minute. Using a spatula, scrape sides and bottom of the bowl to ensure everything is incorporated. Shape dough into a disk, and wrap it tightly in plastic wrap. Refrigerate for 15 minutes. (You want dough chilled but not so cold that it cracks when rolled out. If you refrigerate it longer, let it come closer to room temperature before rolling.)
  3. Line a baking sheet with parchment paper.
  4. On a lightly floured surface, roll dough to ¼ to ½ inch thickness. Add more flour as needed, and turn dough 90° after each roll to keep sticking at bay. In the work bowl of a food processor, process freeze-dried cranberries to fine powder. Sprinkle dough with cranberry powder and pecans. Rolled dough one more time, gently pressing cranberries and pecans into dough. Place dough on prepared pan. Freeze for 10 minutes, or refrigerate for 20 minutes. 
  5. Position oven rack in top third of oven, no less than 6 inches from heat. Preheat oven to 350°F (180°C). Line several baking sheet with parchment paper.
  6. Using a 2 ½ x 1 ½-inch fluted rectangle cutter, cut dough, re-rolling scraps as necessary. Place on prepared pans. Freeze for 10 minutes, or refrigerate for 20 minutes. 
  7. Bake in top third of oven for 8 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 5 days

Notes: The finish of the cookies will look different but you can use regular dried cranberries in a pinch. Or another option I used freeze dried raspberries.

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