Maple Shortbread Cookies!
Cranberries and pecans, two symbols of the fall harvest, work beautifully in these rich shortbread cookies. Serve them with an herbal tea or coffee for an afternoon treat. The dough freezes well, so keep a log in the freezer and you'll be prepared to provide visitors with freshly baked goodies at a moment's notice.
Maple, Cranberry, and Pecan Shortbread Cookies
Makes 30-40 cookies, Preheat oven 350 degrees, Bake for 18-20 minutes until lightly browned. Cut dough into ½ inch slices and arrange on baking sheet. (Can cut recipe in half)
3/4 Cup Unsalted Butter, Softened
1/4 Cup Justamere Farm Maple Sugar
1/8 Cup Justamere Farm Maple Syrup
1/2 Tsp. Vanilla Extract (I like to use fresh vanilla bean)
1 1/2 Cups White or Pastry Whole Wheat Flour
1/4 Tsp. Sea Salt
1/2 Cup Dried Cranberries (sweetened with apple juice)
1/2 Cup Toasted Pecan Pieces
Preheat oven to 350°F.
Mix together butter, maple sugar, maple syrup and vanilla
Add flour one cup at a time, mixing well after each cup is added
Stir in the sea salt, cranberries and pecans
Shape dough into two logs and chill until firm, 1 to 2 hours
Line a baking sheet with parchment paper. Cut dough into ½-inch slices and arrange on baking sheet
Bake for 18 to 20 minutes, until golden brown. Transfer cookies to a cooling rack. Best served warm
Cookies will keep several days in an airtight container