How about a little bit of holiday in our baking? These dairy-free gluten-free cranberry pecan shortbread cookies provide a little bit of cranberry and pecans with the tart of lime or lemon!
Great for gifts, but also for dunking in your coffee or tea. You can make these ahead of time, freeze them, and bake later. Perfect for a get-together or for limiting the number of cookies you have laying around.
Dairy-free Gluten-free Cranberry Pecan Shortbread Cookies
- 2 ¼ cups measure-for measure gluten-free flour (I use King Arthur)
- ½ cup sugar
- dash salt
- 1 cup plant-based butter, softened
- 1 cup dried cranberries
- ⅓ cup chopped pecans
- 2 HEAPING teaspoons lemon or lime lime zest
- 1 teaspoon pure vanilla extract
Add your flour, sugar, salt to a bowl and whisk to blend them all together.
Add the softened butter and vanilla to a bowl and mix on low.
Slowly add flour mixtures to the bowl with butter, mixing on low until a dough forms.
Add cranberries, pecans, and zest, and stir by hand. You may need to get your hands into this to make sure everything combines evenly.
Form the dough into 2 logs and wrap them with plastic wrap. Chill it in the refrigerator for 1-2 hours or overnight.
Remove the dough and preheat the oven to 375º F.
Slice the cookies into approximately ½ inch circles and put them onto a parchment paper-lined cookie sheet.
Bake at 375º F for 10-15 minutes or until just turning golden. Be sure to keep an eye on them so they don’t overbake.
Remove from the oven to a cooling rack.
Optional: drizzle or dip in white chocolate