Description
Delight in these Pecan Cranberry Shortbread Cookies, a perfect blend of buttery pecans, tart dried cranberries, and a zesty hint of fresh orange. These vegan shortbread cookies offer a crispy, crumbly texture with a smooth, sweet citrus drizzle, making them an ideal holiday treat or anytime indulgence.
Ingredients
Scale
Cookie Dough
- 1 stick (1/2 cup) vegan butter, softened
- 1/4 cup (51g) light brown sugar
- 1/8 cup (31g) granulated sugar
- 1 teaspoon (4g) vanilla extract
- 1/2 teaspoon (3.5g) salt
- 1/2 cup (3 ounces or 60g) chopped pecans
- 1/2 cup (68g) dried cranberries
- Zest of 1 orange (4g or about 1/2 tbsp)
- 1 1/4 cups (150g) all-purpose flour
Drizzle Icing
- 1/2 cup powdered sugar
- 1/2 tablespoon orange juice
- 1/4 teaspoon vanilla extract
- Water or almond milk, as needed to thin
Instructions
- Toast the Pecans: Preheat your oven to 350°F (175°C). Spread the chopped pecans evenly on a baking sheet lined with parchment paper or a silicone mat. Place in the oven and toast for 5 minutes, watching closely to avoid burning. Let them cool completely before using.
- Prepare the Dough Base: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand mixer, beat together the vegan butter, light brown sugar, and granulated sugar until creamy and well combined. Add vanilla extract, salt, and orange zest and continue beating until fully incorporated.
- Combine Cranberries and Flour: Gradually beat in the dried cranberries and all-purpose flour until the mixture just comes together. The dough may look crumbly at first.
- Knead the Dough: Use clean hands to gently squeeze and knead the dough until it compacts into a cohesive cookie dough. Fold in the cooled toasted pecans by hand just until evenly mixed.
- Shape and Chill the Dough: Form the dough into a compact log about 2 inches in diameter and 8 inches long. Wrap tightly with plastic wrap, parchment paper, or a vegan wax wrap. Chill in the refrigerator for at least 2 hours to firm up.
- Preheat Oven and Prepare for Baking: Remove the chilled dough log from the fridge, and let it sit at room temperature for 15-20 minutes to soften slightly. Meanwhile, preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
- Slice the Cookies: Using a very sharp knife (serrated preferred), slice the dough log into 1/2 to 3/4 inch thick rounds. Thick slices help prevent crumbling; if any break, simply press them back together with your hands. Place the cookies on the baking sheet, spacing them about 1/2 inch apart since they will not spread much during baking.
- Bake the Cookies: Bake the cookies in the preheated oven for 18 to 25 minutes, or until they turn golden brown. Remove from the oven and allow to cool completely on the baking sheet.
- Make the Orange Drizzle: In a small bowl, combine powdered sugar, orange juice, and vanilla extract. Add water or almond milk a few drops at a time to thin the glaze to a drizzle-able consistency, being careful not to make it too runny.
- Drizzle and Serve: Once the cookies are fully cooled, drizzle the orange glaze over the cookies. Allow the drizzle to harden before serving. Store leftovers in an airtight container at room temperature for up to 7 days.
Notes
- Chunks of naturally sweet and buttery pecans combined with tart, chewy dried cranberries and a fresh orange zest make these cookies a unique and flavorful holiday treat.
- Using vegan butter keeps these cookies dairy-free and suitable for vegans.
- Ensure to toast the pecans carefully as they can burn quickly, which would impact the flavor.
- The dough is crumbly initially, so kneading by hand is essential to bring it together before chilling.
- Thicker cookie slices help maintain shape and prevent crumbling during baking.
- If you don’t have almond milk, plain water works fine to thin the glaze.
- These cookies keep well stored at room temperature in an airtight container for about a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 10 g
- Sodium: 75 mg
- Fat: 2.8 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 2.4 g
- Trans Fat: 0 g
- Carbohydrates: 16.8 g
- Fiber: 0.7 g
- Protein: 1.1 g
- Cholesterol: 0 mg
