We have wonderful neighbours. We help each other out when we can and don’t expect anything in return. Today, our neighbour came over to cut Alice’s nails. Her husband is my boyfriend’s boss so we’ve become good friends. She did a wonderful job, despite Alice biting her on the nose, so I wanted to do something nice for her. I’m baking her Cranberry Pecan Shortbread Cookies. Here are the ingredients:
- 1 cup unsalted butter, room temperature
- 1/2 cup icing sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup dried cranberries, chopped
- 1/2 pecans, chopped
First, preheat oven to 325F and line a few baking sheets with parchment paper. In a medium bowl, beat butter and icing sugar until smooth.
In a small bowl, combine flour with the salt and gradually stir into the butter mixture. Add the cranberries and pecans and mix well.
Pinch off about 1 tablespoon of dough and roll into a ball. Place on the baking sheet and press down slightly to flatten. Continue with rest of dough, making sure to leave about a 1-inch space in between cookies.
Bake in the centre of the oven between 12 and 15 minutes, or until tops are light golden brown. Remove baking sheets from oven and cool completely on a wire rack. Cookies can be kept in an airtight container in the fridge for up to 1 week or frozen for up to 2 months.