Description
These Pecan Cranberry Shortbread Cookies are a delightful blend of buttery vegan shortbread, toasted pecans, tart dried cranberries, and a fresh burst of orange zest. Perfectly crisp and lightly sweetened with a delicate orange glaze, these cookies make a wonderful holiday treat or anytime indulgence for those seeking a vegan and flavorful baked good.
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
Orange Drizzle
- 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 the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans evenly on the sheet and toast them in the oven for about 5 minutes, watching closely to avoid burning. Remove and cool completely before using.
- Make the dough: In a standing mixer with a paddle attachment or a large bowl with a hand mixer, beat the softened vegan butter with the light brown and granulated sugars until creamy. Add vanilla extract, salt, and orange zest, continuing to beat until well combined.
- Add cranberries and flour: Mix in the dried cranberries and the all-purpose flour slowly until just incorporated. The dough will appear crumbly.
- Knead the dough: Using clean hands, gently squeeze and knead the dough in the bowl until it comes together into a firm, compact mass. Fold in the toasted pecans by hand just until evenly distributed.
- Shape and chill: Form the dough into a log about 2 inches in diameter and 8 inches long. Wrap tightly with plastic wrap, parchment paper, or a vegan wax wrap, and refrigerate for at least 2 hours to firm up.
- Prepare to bake: Remove the chilled dough log from the refrigerator and let it sit at room temperature for 15–20 minutes to soften slightly. Preheat the oven again to 350°F and line a baking sheet with parchment paper or a silicone mat.
- Slice the cookies: Using a sharp, preferably serrated knife, cut the dough log into slices 1/2 to 3/4 inch thick. If slices crumble, press them gently back together with your hands. Arrange the cookies about 1/2 inch apart on the prepared baking sheet.
- Bake: Bake in the preheated oven for 18 to 25 minutes, or until cookies turn golden around the edges. Remove from 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. Thin with water or almond milk as needed, adding just a little at a time to achieve a drizzle consistency.
- Drizzle and serve: Once the cookies are fully cooled, drizzle the orange glaze over the top as desired. Allow the icing to harden before serving. Store leftover cookies in an airtight container at room temperature for up to 7 days.
Notes
- Chunks of naturally sweet and buttery pecans, tart and chewy cranberries, and bright orange zest combine to create a festive holiday cookie.
- Ensure to watch the pecans closely when toasting to prevent burning since they toast quickly.
- The dough may feel crumbly before kneading; hand-kneading is essential to bring it together properly.
- Use a serrated knife for easier slicing of the chilled dough log to avoid crumbling.
- The cookies do not spread much during baking, so spacing them about 1/2 inch apart is sufficient.
- Adjust the drizzle thickness carefully with liquids; a little goes a long way.
- Store cookies in an airtight container for up to a week at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 10g
- Sodium: 75mg
- Fat: 2.8g
- Saturated Fat: 0.4g
- Unsaturated Fat: 2.4g
- Trans Fat: 0g
- Carbohydrates: 16.8g
- Fiber: 0.7g
- Protein: 1.1g
- Cholesterol: 0mg
