- VE
Yummly
April 29, 2025
Sophisticated and beautiful, these buttery shortbread cookies combine tart cranberries with two of their best partners, dark chocolate and pecans. Because they're slice-and-bake, it's easy to make some now and save some for later. Keep them in mind for gift-giving, too. The recipe is a Yummly original created by Jill Silverman Hough.
11 Ingredients
EASY
Instructions
1
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Chop the chocolate if using bars. Coarsely chop the cranberries, and chop the pecans if pieces are large. Set aside in a mixing bowl.
2
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Combine the butter, sugar, and salt in a large mixing bowl. Beat with a hand mixer on medium-high speed until fluffy, about 2 minutes.
3
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Add the egg yolks one at a time, beating until smooth after each addition. Beat in the vanilla.
4
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Gradually add the flour with the mixer on low, beating until almost combined. Add the chocolate, cranberries, and pecans and mix until just combined.
5
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Transfer dough to a lightly floured work surface and divide in half. Shape each half into a log about 9 inches long. Wrap logs in plastic wrap and refrigerate until firm, about 1 hour, or up to a few days.
6
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Preheat the oven to 350°F. Line two baking sheets with parchment paper or grease with butter.
7
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Cut the logs into 1/2-inch slices. Arrange slices on the prepared baking sheets about 1/2-inch apart.
8
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Bake the cookies on upper-middle and lower-middle racks of oven, switching pan positions halfway through cook time, until barely starting to brown at edges and set in middle, 13-15 minutes.
9
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Check to see that cookies are done. Remove from oven or add time as needed.
10
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Transfer baking sheets to a cooling rack. Serve cookies warm or at room temperature.
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Dark Chocolate Cranberry Cookies
ByYummly
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