Pecan-Cranberry Shortbread Recipe

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

Pecan-Cranberry Shortbread
Photo: Linda Pugliese, Hector Sanchez; Styling: Heather Chadduck Hillegas, Buffy Hargett Miller
Hands On Time:
10 mins
Total Time:
1 hrs 40 mins
8 to 10 cookies


  • 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


  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.

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

  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).

  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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