Cranberry Pecan Shortbread Cookies
INGREDIENTS
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½ cup cornstarch
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½ cup icing sugar
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1 cup flour (or a little more)
INSTRUCTIONS
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Combine first three ingredients.
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Add soft butter, stirring until evenly mixed.
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Work in cranberries and pecans.
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Shape dough in to a log about 2” in diameter. Cut in slices.
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Place on ungreased cookie sheet
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Bake at 325 F for 12 mins, or until edges just start to brown.
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¾ cup soft butter (not margarine)
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â…“ cup dried cranberries
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¼ cup pecan pieces
Cranberry Squares
INGREDIENTS
Base:
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½ cup soft butter or margarine
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1 cup flour
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2 Tbsp icing sugar
​Topping:
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2 eggs
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1 cup sugar
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â…“ cup flour
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1 tsp baking powder
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1 tsp almond flavouring
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â…“ cup raisins
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½ cup coconut
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½ cup chopped almonds
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â…” cup cranberry sauce
INSTRUCTIONS
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Mix together the base ingredients and pat into a 8×8 pan.
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Mix together the topping ingredients in order given. Spread over base. Bake at 350 F for 55 minutes.