- 3/4 cup toasted pecan halves, divided
- 1 cup powdered sugar
- 10 tablespoon unsalted butter, melted
- 1/2 cup dried sweetened cranberries
- 1/2 teaspoon orange zest
- 1/4 teaspoon table salt
- 1 cup all-purpose flour
- Vegetable cooking spray
- Parchment paper
- 1/4 cup semisweet chocolate morsels
- 1/2 teaspoon shortening
How to Make It
Preheat oven to 325°. Process 1/2 cup pecans in a food processor until finely ground. Add powdered sugar and next 4 ingredients; pulse until cranberries are coarsely chopped. Add flour, and pulse just until incorporated.
Spread dough in a lightly greased (with cooking spray) 9-inch tart pan with removable bottom; press remaining pecans into dough.
Bake at 325° for 30 to 35 minutes or until edges are golden. Remove sides of pan, and cut shortbread into 8 or 10 wedges. Transfer wedges to a parchment paper-lined baking sheet. Bake 10 minutes or until firm. Transfer wedges to a wire rack, and cool completely (about 30 minutes).
Microwave chocolate morsels and shortening in a microwave-safe bowl at HIGH 1 minute or until melted and smooth, stirring halfway through. Drizzle melted chocolate over cookies; let cookies stand 10 minutes or until chocolate is set.