White Chocolate Cranberry Pecan Tea Cookies

These shortbread style cookies are buttery, sweet, tangy and nutty. The sugar around the outside adds a little extra sweetness, enhances the sandy texture and adds a festive pop of color.

Course Dessert

Cuisine American

Keyword christmas, cookie, cranberry, egg free, holiday, pecan, shortbread, white chocolate

Prep Time 30

Cook Time 10

Resting Time 2

Total Time 2 40

Servings

Calories 110kcal

Equipment

electric mixer
mixing bowl
measuring cups (or kitchen scale)
measuring spoons
cookie sheets

Ingredients

1 cup butter unsalted
½ cup sugar
2 tablespoon heavy cream
1 teaspoon vanilla
2 ¾ cup flour
½ teaspoon salt
¾ cup dried cranberries finely chopped
½ cup pecans toasted and finely chopped
½ cup white chocolate finely chopped
red coarse/sanding sugar for rolling

US Customary - Metric

Instructions

In the bowl of a stand mixer, cream butter and sugar until fluffy. Add cream and vanilla, mix well.
1 cup butter, 1/2 cup sugar, 2 tablespoon heavy cream, 1 teaspoon vanilla
Add flour and salt, mix just until dough begins to come together. Stir in cranberries, pecans and white chocolate just until incorporated. Be careful not to overmix or the cookies will be tough.
2 3/4 cup flour, 1/2 teaspoon salt
Roll the dough into two logs about 8 inches long each. Work quickly to avoid melting the butter and overworking the dough.
Roll the logs in the sanding sugar until completely coated. Wrap each log tightly in waxed paper and chill for at least 2 hours.
red coarse/sanding sugar for rolling
Preheat oven to 350° F and line two cookies sheets with silicone mats or parchment paper.
Slice cookies about 1/4 inch thick and place about 1/2 inch apart on the prepared cookie sheets.
Bake for about 10 minutes, cookies should be set but should not brown.
Allow cookies to cool on the pans for a minute before transferring to a wire rack to finish cooling.

Nutrition