Cranberry Pecan Shortbread Cookies

INGREDIENTS

  • ½ cup cornstarch

  • ½ cup icing sugar

  • 1 cup flour (or a little more)

INSTRUCTIONS

  1. Combine first three ingredients.

  2. Add soft butter, stirring until evenly mixed.

  3. Work in cranberries and pecans.

  4. Shape dough in to a log about 2” in diameter. Cut in slices.

  5. Place on ungreased cookie sheet

  6. Bake at 325 F for 12 mins, or until edges just start to brown.

  • ¾ cup soft butter (not margarine)

  • ⅓ cup dried cranberries

  • ¼ cup pecan pieces

 
Cranberry Squares

INGREDIENTS

Base:

  • ½ cup soft butter or margarine

  • 1 cup flour

  • 2 Tbsp icing sugar

​Topping:

  • 2 eggs

  • 1 cup sugar

  • ⅓ cup flour

  • 1 tsp baking powder

  • 1 tsp almond flavouring

  • ⅓ cup raisins

  • ½ cup coconut

  • ½ cup chopped almonds

  • ⅔ cup cranberry sauce

INSTRUCTIONS

  1. Mix together the base ingredients and pat into a 8×8 pan.

  2. Mix together the topping ingredients in order given. Spread over base. Bake at 350 F for 55 minutes.