Pecan-Cranberry Shortbread

• 3/4 cup toasted pecan halves, divided
• 1 cup powdered sugar
• 10 tablespoon unsalted butter, melted
• 1/2 cup dried sweetened cranberries
• 1/2 teaspoon orange zest
• 1/4 teaspoon table salt
• 1 cup all-purpose flour
• Vegetable cooking spray
• Parchment paper
• 1/4 cup semisweet chocolate morsels
• 1/2 teaspoon shortening

1. Preheat oven to 325u0b0. Process 1/2 cup pecans in a food processor until finely ground. Add powdered sugar and next 4 ingredients; pulse until cranberries are coarsely chopped. Add flour, and pulse just until incorporated.
2. Spread dough in a lightly greased (with cooking spray) 9-inch tart pan with removable bottom; press remaining pecans into dough.
3. Bake at 325u0b0 for 30 to 35 minutes or until edges are golden. Remove sides of pan, and cut shortbread into 8 or 10 wedges. Transfer wedges to a parchment paper-lined baking sheet. Bake 10 minutes or until firm. Transfer wedges to a wire rack, and cool completely (about 30 minutes).
4. Microwave chocolate morsels and shortening in a microwave-safe bowl at HIGH 1 minute or until melted and smooth, stirring halfway through. Drizzle melted chocolate over cookies; let cookies stand 10 minutes or until chocolate is set.

pecan halves, powdered sugar, unsalted butter, cranberries, orange zest, salt, flour, vegetable cooking spray, paper, semisweet chocolate, shortening

Taken from www.myrecipes.com/recipe/pecan-cranberry-shortbread (may not work)