Cranberry Pecan Shortbread Cookies

Make 30 to 40 cookies

• 3 sticks (1 1/2 cups) unsalted butter, softened
• 1/2 cup sugar
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 3 cups white whole wheat flour
• 1/2 teaspoon salt
• 1 cup dried cranberries
• 1 cup pecan pieces, toasted

Mix together butter, sugar and maple syrup with a wooden spoon or in an electric mixer. Add the vanilla and stir to combine. Add flour one cup at a time, mixing well after each cup is added. Stir in the salt, cranberries and pecans.

Shape dough into two logs and chill until firm, 1 to 2 hours.

Preheat oven to 350° F. Line a baking sheet with parchment paper. Cut dough into 1/2-inch slices and arrange on baking sheet. Bake for 18 to 20 minutes, until lightly browned. Transfer cookies to a cooling rack. Serve warm or at room temperature. Cookies will keep several days in an airtight container.

Nutrition Info

Per serving (About 1 Cookie/32g-wt.): 160 calories (90 from fat), 10g total fat, 5g saturated fat, 2g protein, 15g total carbohydrate (2g dietary fiber, 6g sugar), 20mg cholesterol, 20mg sodium