Cranberry Walnut Shortbread Cookies

Name: Cranberry Walnut Shortbread Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 60 cookies
Ingredients: 1 cup unsalted butter; ¾ cup brown sugar; 1 teaspoon vanilla extract; 1 ¾ cup all-purpose flour; ½ teaspoon salt; 1 cup chopped fresh cranberries; 1 cup chopped walnuts

User Reviews

5.0

24 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
60 cookies
Calories
64 kcal
Course
Dessert
Cuisine
International

Cranberry Walnut Shortbread Cookies

Piper Stevens

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Cranberry Walnut Shortbread Cookies are one of my family's favourite holiday cookie recipes! These quick and easy shortbread cookies truly embrace the decadence of winter wonderlands and delicious feasts.

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Ingredients

Servings

1 cup unsalted butter at room temperature
¾ cup brown sugar
1 teaspoon vanilla extract
1 ¾ cup all-purpose flour
½ teaspoon salt
1 cup chopped fresh cranberries
1 cup chopped walnuts toasted

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Instructions

Preheat oven to 350°
Line 2 baking sheets with parchment paper
Using a mixer, beat butter, sugar and vanilla until smooth.
Add flour and salt and beat until a soft dough forms.
Stir in cranberries and walnuts.
Divide the dough in half and roll each half into a ball.
At this point, you can wrap the balls in plastic wrap and store in the fridge for up to a week, or freezer for up to a month.
Between two sheets of parchment paper, roll out dough, one ball at a time, to ¼ inch thick.
Using a cookie cutter, cut into rounds and transfer to the parchment-lined baking sheet. Bake in center of the oven for 10 minutes, or until edges turn golden.
Remove from oven, transfer to a wire rack and allow to cool completely.

Notes

Chill the dough in the fridge for at least 30 minutes before rolling and cutting out the cookies. Then if possible, chill again on the baking sheets for at least 30 minutes. This step keeps the butter cold and allows the cookies to hold their shape.
Use fresh cranberries if possible. They are easy to find in the produce section during the winter months and they really make this recipe.
Toasting the walnuts brings out a warm nuttiness in them, mellows and deepens their flavour and makes them crisper. There are two ways to do it:
For both methods, you will need to watch them carefully so that they don't burn. Remove them from the oven/heat as soon as they begin to turn a darker brown and become fragrant.
In the oven. Spread the nuts on a baking sheet and bake 8-10 minutes.
In a skillet. Toast over medium heat for about 5 minutes, stirring half way through.

Nutrition Information

Show Details

Serving 1g Calories 64kcal (3%) Carbohydrates 5g (2%) Fat 4g (6%) Saturated Fat 2g (10%) Cholesterol 8mg (3%) Sodium 20mg (1%) Potassium 18mg (1%) Sugar 2g (4%) Vitamin A 95IU (2%) Vitamin C 0.2mg (0%) Calcium 6mg (1%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 60cookies

Amount Per Serving

Calories 64 kcal

% Daily Value*

Serving	1g
Calories	64kcal	3%
Carbohydrates	5g	2%
Fat	4g	6%
Saturated Fat	2g	10%
Cholesterol	8mg	3%
Sodium	20mg	1%
Potassium	18mg	0%
Sugar	2g	4%
Vitamin A	95IU	2%
Vitamin C	0.2mg	0%
Calcium	6mg	1%
Iron	0.3mg	2%