Food and Recipes Desserts Pecan-Cranberry Shortbread Recipe Be the first to rate & review! Making shortbread with melted butter skips the wait for it to soften. By Southern Living Editors Updated on January 6, 2022 Print Rate It Share Share Tweet Pin Email Photo: Linda Pugliese, Hector Sanchez; Styling: Heather Chadduck Hillegas, Buffy Hargett Miller Hands On Time: 10 mins Total Time: 1 hrs 40 mins Yield: 8 to 10 cookies Ingredients 3/4 cup toasted pecan halves, divided 1 cup powdered sugar 10 tablespoons 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 Directions 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. Rate it Print