These shortbread cookies include pecans and cranberries, topped with a sweet orange glaze.

Ingredients (cookies)
1 cup salted butter room temperature
¼ cup sugar
¼ cup powdered sugar
¼ tsp salt
1 3/4 cups all purpose flour
¼ cup cornstarch
½ cup dried cranberries
½ cup chopped pecans
1 tsp. orange zest (approx. ½ of one orange)
Juice of one orange (approx. ¼ cup)
1 recipe orange glaze (below)

Orange Glaze
1 ½ cups powdered sugar
¼ cup orange juice
1 tsp. orange zest (approx. ½ of one orange)

Preheat oven to 350°. Line cookie sheet with parchment paper.

With electric mixer on medium speed, cream together butter, orange zest and orange juice until creamy - approximately 2 minutes
Mix in sugar, powdered sugar and salt until combined.

Mix in flour and cornstarch and beat until combined. Continue beating additional 2 – 3 minutes.

Gently stir in cranberries and pecans.

Roll dough into one inch size balls and place on parchment paper lined cookie sheet. Press down with cookie stamp or bottom of glass. Bake until edges are browned 15 – 20 minutes. Remove to cooling tray and let cool completely.

Orange Glaze
Sift powdered sugar into orange juice. Add zest and stir until combined.
Drizzle cookies with orange glaze.

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