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Cranberry Shortbread

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Posted to Thread #8492 at 6:20 am on Nov 1, 2007

Cranberry Shortbread

Mimi Barbour: mom of one, Qualicum Beach, B.C., Finalist, Holiday Cookie Contest. Forty years ago, as a young newlywed living near the Alaskan border, Mimi Barbour found herself without a holiday cookie recipe. An elderly Scottish neighbour took pity and pulled out a napkin, jotting down the ingredients to her celebrated shortbread - a recipe, she assured Mimi, very rarely given out. More than 30 years later, Mimi ran into the woman's granddaughter, who lamented that the much-loved shortbread recipe was lost. Mimi gladly handed it over and now both families are able to enjoy these delectable treats.


1 cup (250 mL) unsalted butter, at room temperature
1/2 cup (125 mL) icing sugar
11/2 cups (375 mL) all-purpose flour
1/2 tsp (2 mL) salt
1/2 cup (125 mL) chopped dried cranberries
1/2 cup (125 mL) pecan pieces

1. Preheat oven to 325F (160C). Lightly spray baking sheet with parchment paper. Beat butter and sugar in a large bowl. In a small bowl, stir flour with salt. Gradually stir into butter mixture. Stir in cranberries and pecans. Pinch off about 1 tbsp (15 mL) dough and roll into a ball. Place on sheet. Continue with remaining dough, spacing balls 1 in. (2.5 cm) apart. Press down to flatten slightly.
2. Bake in centre of oven until tops are light golden, 12 to 15 min. Remove baking sheet to a wire rack. Let cookies cool for 5 min before removing from pan to wire rack. Cool completely. Repeat with remaining dough. Then refrigerate in an airtight container up to 1 week or freeze up to 2 months.

\Nutrients per cookie
6 g fat
7 g carbohydrates
77 calories
Preparation time 25 min
Baking Time 12 min per batch
Makes 40 cookies

First published in Chatelaine's 11/2007 issue. Rogers Media Publishing Inc.


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