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    Home » Cookies

    Fresh Cranberry Orange Pecan Shortbread Cookies

    Published: Dec 3, 2022 · Updated: Jul 22, 2024 · by Barbara · This post may contain links on which I could make a small commission if an item is purchased · 4 Comments

    Jump to Recipe Print Recipe

    Fruit flavors are one of the easiest ways to make cookies taste yummy. So many combinations that work well together. This week's recipe called for cranberry and orange, which work exceptionally well together but needed a little kick. Looking around at my nut assortment, I thought perfect pecans would be just what these cookies required.

    Front view of shortbread slice that is baked and showing the cranberries, orange and pecans.

    Pecans have almost a buttery taste; well, let's face it, who doesn't love butter? Since there are two butter sticks in this recipe, what a perfect match. If you really like pecans, you might like to try my pecan pie cookie cups or my southern sweet potato pie cookies.

    Pecans are a great source of vitamins and plant protein sources. So these little beauties are just full of good components.

    Jump to:
    • Ingredients You Will Need
    • How to Make Roll and Slice Cookies
    • Prepping Your Ingredients
    • Mixing Your Shortbread Dough
    • Roll and Wrap Shortbread Cookie Dough
    • Slice and Bake Cookies
    • To Use Fresh or Frozen Cranberries
    • Try My Other Cookies
    • Recipe

    Ingredients You Will Need

    Ingredients for fresh cranberry orange pecan shortbread cookies.
    Jump to Recipe for Amounts
    • Butter unsalted 
    • Powdered sugar 
    • Vanilla Extract
    • Orange zest
    • Cranberries 
    • Pecans chopped
    • All-purpose flour 
    • Baking powder
    • Kosher Salt

    How to Make Roll and Slice Cookies

    These are really simple cookies with a big flavor!

    Prepping Your Ingredients

    Chopped cranberries in a food processer.

    In a food processor, take fresh cranberries and pulse them into small pieces.

    Chopped cranberries in a measuring cup.

    You want at least half a cup, but you can add a "little" more if you really like cranberries.

    Chopping pecans on a cutting board.

    Since pecans are soft nuts, I usually chop them into small pieces with a knife.

    Zesting oranges with a zester.

    Next, zest the oranges. I love a lot of orange with my cranberries, but zest enough for two tablespoons. This is usually about 2 oranges.

    Mixing Your Shortbread Dough

    Weigh your powdered sugar and in another bowl, weigh the flour, baking powder, and salt, whisking to blend.

    Butter that has been creamed in a mixer bowl.

    Add the butter to a stand mixer and cream the butter for about 2 minutes on medium speed.

    Whipped powdered sugar and butter in a mixer bowl.

    Add the powdered sugar and gradually increase the mixer speed until the sugar is incorporated into the butter. Mix for 2 to 3 minutes.

    Cookie dough with orange zest and vinilla extract.

    Time to add the orange zest and the vanilla extract and blend. I scrape down the sides before adding the flour mixture.

    Sortbread dough with cranberry and orange with pecan pieces in a mixer bowl.

    Finally, add the cranberries and the pecans. I usually turn the mixer on for about 15 seconds to incorporate them into the cookie dough.

    You may have to mix a little with a spatula to ensure all the flour, cranberries, and pecans are distributed evenly throughout your cookie dough.

    Roll and Wrap Shortbread Cookie Dough

    TIP! If you take a paper towel center cardboard tube and cut it lengthwise, the two halves make great cradles for your cookie dough logs.

    Rolled cookie dough log with a half cardboard tube to cradle the log in the refrigerator.

    Place the dough onto a pastry sheet dusted with powdered sugar. Divide the dough in half and roll each half into a log.

    Cookie dough logs wrapped in plastic wrap sitting in cardboard cradles on a sheet pan ready for the chill.

    Wrap each log with plastic wrap and place them on a small pan with the paper towel halves under each log. Then into the refrigerator, it goes. Chill for an hour.

    Slice and Bake Cookies

    Take one log out of the refrigerator and slice each cookie about ½" thick.

    Slicing a cookie log ½ inch thick to be baked, based on a measuring tape.

    I can usually get one log onto a half-sheet pan. They do not spread much, but leave a some room between them on the parchment-lined pan.

    Sliced log pieces on a parchment lined sheet pan.

    Bake at 350°F (175°C or 180°C) for 12 to 13 minutes. After pulling the pan from the oven, I let them sit on it for a minute or two before moving them to a cooling rack.

    Fresh cranberr orange pecan shortbread cookies on a wooden board with whole cranberries and pecans.

    To Use Fresh or Frozen Cranberries

    Well, everyone has an answer to this question. Here is what I found for myself based on using both in my baking. Of course, it depends on what you are baking. If I put cranberries into a food processor to get small pieces, I use fresh. I think they stand up to the blades and do not turn mushy.

    If I am making a filling, that will be cooked on the stove, you can use either, but I would probably use fresh since they will hold their shape while cooking.

    I would use the frozen cranberries if I added them straight to the cookie batter as a whole fruit. Cranberry muffins and cranberry bread are perfect examples.

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    Recipe

    Front view of shortbread slice that is baked and showing the cranberries, orange and pecans.
    QR Code

    Fresh Cranberry Orange Pecan Shortbread Cookies

    Barbara Hall
    These are small cookies just a perfect bite of flavor. You can also sprinkle a little powdered sugar on the tops for added sweetness.
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    4.71 from 24 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Total Bake Time 12 minutes mins
    Chill 1 hour hr
    Total Time 1 hour hr 27 minutes mins
    Course Cookies, Holiday, No-Eggs, Nuts
    Cuisine American
    Servings 30 cookies
    Calories 109 kcal

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    Ingredients
     

    • 1 cup (227 g) Butter unsalted room temperature
    • ⅔ cups (80 g) Powdered sugar
    • 3 teaspoon (3 teaspoon) Vanilla Extract
    • 2 Tablespoon (2 Tablespoon) Orange zest
    • ½ cup (50 g) Cranberries fresh
    • ½ cup (49.5 g) Pecans chopped
    • 2 cups (250 g) All-purpose flour
    • ¼ teaspoon (0.25 teaspoon) Baking powder
    • ¼ teaspoon (0.25 teaspoon) Kosher Salt

    Instructions
     

    • In a food processor, pulse whole fresh cranberries until they are in pieces and add to a small bowl. Then chop pecans with a knife until they are small pieces but not dust, you want small pieces. Then add pecans to a small bowl. It gives the cookies a little texture and will incorporate well throughout the whole cookie dough. Set both bowls aside. Next, zest the oranges into a small bowl. Set the bowl aside.
    • Weigh or measure your powdered sugar into a bowl. In a separate bowl weigh or measure flour, baking powder, and salt together. I run a whisk through to blend them.
    • In a stand mixer or handheld, add the butter and mix on medium speed to "cream" the butter. I scraped down the sides to make sure all the butter was creamed. Turn the mixer speed down and slowly add the powdered sugar until it is all incorporated. Turn the mixer to medium speed and mix for 2 to 3 minutes. Next, add the vanilla extract and orange zest and turn the mixer back to medium speed. I had to stop and scrape down the bowl and across the bottom to ensure it was all mixed.
    • Turn the mixer speed down and slowly add the flour mixture until the flour is incorporated. The dough will be a little stiff. Turn the mixer off, add the cranberries and pecans and turn the mixer on for about 15 seconds. You may need to mix with a spatula to ensure the cranberries and pecans go through the whole mixture.
    • Take the dough out of the bowl and place it on a silicone pastry mat that has been dusted with powdered sugar. Divide the dough in half and roll to make 2 log shapes, about 12 inches each. It should have a diameter of approximately 1-½ to 2 inches. Take plastic wrap and wrap it around each cookie dough log.
    • I found a trick to take a paper towel center cardboard tube and split it in half length-wise. It makes a perfect cradle for the logs. Then, adding the dough logs to the cradles, I put them on a small sheet pan and into the refrigerator for at least 1 hour.
    • Preheat the oven to 350°F (175°C or 180°C). Take one log out of the refrigerator and unwrap the plastic wrap. Slice the log into ½-inch slices and put them onto a parchment-lined cookie pan. I put the whole sliced log onto the sheet pan. They only need about an inch between each disc of the cookie—Bake for 12 to 13 minutes. After pulling the pan from the oven, I leave the cookies on the pan for about a minute or two. Then move the cookies to a cooling rack.

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    NUTRITION DISCLAIMER

    I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.

    Nutrition

    Calories: 109kcalCarbohydrates: 10gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 16mgSodium: 24mgPotassium: 20mgFiber: 0.5gSugar: 3gVitamin A: 193IUVitamin C: 1mgCalcium: 7mgIron: 0.4mg
    Tried this recipe?Let us know how it was!

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    Comments

      4.71 from 24 votes (24 ratings without comment)

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    1. Mary says

      December 15, 2024 at 11:33 am

      Thank you for this recipe. They’re beautiful. I haven’t tried them yet. Would dried cranberries work as well? Maybe if I soaked them in orange juice or something ahead of time?

      Reply
      • Barbara says

        December 15, 2024 at 3:34 pm

        Hi Mary, Yes dried cranberries would work. I used the fresh cranberries because when you use a food processor it cuts them into bright red pieces. Plus the dried sometimes contains sugar so they might be sweeter. Let me know how they turn out. Happy Holidays - Barbara

        Reply
    2. Carol Poole says

      November 24, 2023 at 9:06 am

      Used Bobs Red Mill 1 to 1 GF flour and cookies turned out dry and crumbly but good flavor. Can you suggest a modification to fix this?

      Reply
      • Barbara says

        November 24, 2023 at 10:05 am

        Hi Carol, I am not an expert on GF, but I have a friend who needs this type of baking, and she loves King Arthur's Measure for Measure for baking cookies. I know it says to use equal amounts but I might cut back 1/4 cup of flour so that you have more butter than flour. I always liked my shortbread cookies even better the next day when the flour melds with the butter even more. I hope this helps! - Barbara

        Reply
    Barb the owner of my cookie journey head shot.

    Hi! My name is Barbara Hall. I am a retired IT professional who wants my next career to be fun. What better way than by sharing cookie recipes that I make in my kitchen, taking photos, and showing you the results? My goal is to provide cookie recipes you can make at home that look great and taste fantastic!

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