Cranberry Pecan Shortbread Cookies
Stacy Farrill entered these scrumptious delights in the 2012 Holiday Cookie Contest sponsored by the Peachtree City Farmers’ Market and Fayette Woman Nov. 17. Thanks Stacy for sharing!
1 cup unsalted butter, at room temperature
1/2 cup sugar plus 2 Tbsp. for sprinkling on top
1/2 tsp. vanilla
1 3/4 cup all-purpose flour
2 1/4 oz. toasted pecan halves
2 drops almond extract
3/4 cup chopped dried cranberries
Cream butter, sugar and vanilla for 3-4 minutes. Add flour, salt, pecans, cranberries and almond flavoring. Mix unitl pecans break up. Wrap dough in plastic wrap. Chill at least 1 hour. Remove dough. Roll out 1/4″ thick and cut out cookies. Sprinkle tops of cookies with sugar.
Bake at 325º for 15 minutes.
Garnished for the contest with white chocolate and white star glitter.