And Now, The Pecan-Cranberry Shortbread Recipe That All Your Friends Will Try to Steal This Christmas
It’s got pecans, cranberries, chocolate…basically all the good stuff.
If you had asked me why I chose to make this recipe for the first time, I would’ve said: “Because it sounds like the most Southern, Christmasy cookie ever...that doesn’t require more steps than ‘The Twelve Days of Christmas’ and twice as many ingredients.” And it still rings true.
Shortbread is a classic Christmas recipe, and this one is dressed up for the occasion—cranberries to add a dose of holiday cheer, pecans to give a traditional Southern touch, and chocolate drizzle to seal it all with signature everything-is-better-with-chocolate flair.
The best part: It’s easy enough for a novice, like myself, to complete. It only requires 11 ingredients, half of which you probably already have. Throw everything in a food processor and pulse that baby into buttery submission. How could it not deliver?
It delivered, of course, but not without a few rookie mishaps. For example, I thought myself quite clever when I borrowed (read: smuggled out) two coffee cups of pecans from the office snack pantry. No one eats those, anyway!
Turns out, coffee cups aren’t the most reliable container when shoved into your stuffed black tote. And as I sat there crouched over in my parked car, clawing out pecan pieces from the bottom of said tote, I couldn’t help but wonder, “Is that Julia Child rolling over in her grave I hear?”
The rest of the recipe went without too much drama, and you end up with festive shortbread cookies that’ll show off at any holiday swap. Here’s the recipe!
For fellow baking neophytes, here are a few tweaks and tricks to make it go off without a hitch every time:
1. The recipe calls for cutting the shortbread into wedges, but to make it more traditionally cookie-sized and Christmas-inspired, I recommend using cookie cutters (like these!). It instantly increases the cookie curb appeal tenfold.
2. Double up the recipe, and invest in the extra tart pan to save time. Otherwise, one batch is not much more than the perfect size for a small group or household snack.
3. Place anything that is slightly raised with a flat bottom—a bowl or short drinking glass—upside-down on the counter in order to separate the tart pan between baking steps without jostling the tender dough or, you know, burning yourself.
4. Make sure the shortbread is completely cooled before starting the chocolate drizzle process. Once that stuff is melted, there’s no going back. It needs to be used immediately lest it turn into a thick, goopy, unusable mess. (I’m not bitter!)
5. Try to freehand the chocolate drizzle onto a piece of parchment paper first. If you’re like me, it will end in disaster. The ultimate trick: Pour the melted chocolate right into a Ziploc bag, squeeze until it’s all snug in one of the corners, snip the tiniest bit off from that corner, and pipe it on instead. It’s so, so much easier.
6. If the melted chocolate doesn’t seem thin or smooth enough, add just a touch more shortening to it and stir.
7. Let the shortbread cookies cool completely after drizzling the chocolate on top—until it looks fully dry and hardened. If you try to put them in a Tupperware container too soon, the chocolate will smear or flake off.
8. Don’t steal your office pecans. Karma strikes hard and fast.
That’s that. Now you’re set with super tasty, buttery, crisp shortbread cookies to impress all of your family and friends. Take that, Aunt Tessa!
WATCH: The Secret Step You’re Leaving Out of Cookie Baking
Christmas cookies are what make the holiday season oh-so sweet. What’s your favorite recipe?