Photo: Linda Pugliese, Hector Sanchez; Styling: Heather Chadduck Hillegas, Buffy Hargett Miller
Hands-on Time
10 Mins
Total Time
1 Hour 40 Mins
Yield
Makes 8 to 10 cookies

Making shortbread with melted butter skips the wait for it to soften.

How to Make It

Step 1

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.

Step 2

Spread dough in a lightly greased (with cooking spray) 9-inch tart pan with removable bottom; press remaining pecans into dough.

Step 3

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).

Step 4

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.

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