By: Brady Evans
I’ve got a cookie monster of a husband. For a while I gladly made him cookies. I made him chocolate chip cookies, snickerdoodles, nut-filled cookies. He requested chocolate chip cookies most often, though. It didn’t take long before I was tired of using my precious cooking time to make the same boring recipe over and over again.
So I began purchasing him cookies at the grocery store and generally only bought whatever was on sale. One week shortbread cookies were on sale and he fell in love with the sweet, slightly salty, crumbly texture. I began to brainstorm about making these cookies here at home. I could add a variety of mix-ins and no eggs were required, making them really easy to whip up regardless of the grocery situation!
I added a total of 1 cup of mix-ins to Ina Garten’s shortbread recipe so I encourage you to either make my recipe adaptation or come up with a new concoction of your own!
Cranberry Pecan Shortbread Cookies (adapted from Ina Garten)
- 3/4 pound unsalted butter, at room temperature
- 1 cup sugar, plus extra for sprinkling
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped pecans
- 1/2 cup dried cranberries
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla.
- In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Add in nuts and dried cranberries and mix on low until thoroughly combined.
- Dump onto a surface dusted with flour and shape into 2 cookie logs, 2 inches in diameter. Wrap in plastic and chill for 1 hour.
- Preheat the oven to 350 degrees F.
- Cut 1/2 inch cookies with a sharp knife.
- Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.