Cranberry Walnut Shortbread Cookies
Everyone has been waiting for this Cranberry walnut shortbread recipe. HERE IT IS!
I love making this easy shortbread recipe, and it is incredibly delicious!
Do try and make this one yourself. I am here is you have any questions for these cranberry walnut cookies!
They melt in your mouth and hold together quite well. They are not hard (crunchy); in fact, they are notably smooth and buttery-tasting.
I definitely recommend you purchase the very thin paring knives I use in 80% as they will eliminate the issues of slicing refrigerated, rolled dough. Link below.
Now for the recipe... I encourage the use of a scale to weigh ingredients
Cranberry Walnut Shortbread
INGREDIENTS:
8oz grass-fed butter, softened (1 cup)
108g unrefined sugar (½ cp)
270g all-purpose flour, fresh and good quality (2¼ cp )
85g dried cranberries, rough chopped
95g walnuts, rough chopped
½ tsp ground cinnamon
⅛ tsp Himalayan pink salt, (¼ tsp if using unsalted butter)
INSTRUCTIONS:
~In a mixing bowl, cream together softened butter and sugar on high, until light and fluffy (about a minute)
~ Add the flour half at a time, mix on low until combined. You will want to lightly mix the salt and cinnamon here as shown in the video.
~ Stir in chopped cranberries and walnuts until mixed throughout.
~ Place about 18" of cling wrap or parchment on the counter. Distribute dough down the center of the wrap, pressing together to form a log. Use technique shown in the video
~ Roll tightly, twist ends and chill for 1 hour
~ Remove chilled dough and allow to sit for 15-25 minutes. Time depends on air temp. If it is warm, less time is needed. Cooler temps require a higher amount of time. This allows for much easier slicing.
~ Preheat oven to 325°
~ Unwrap dough placing on a odor-free cutting board. Slice into rounds about ⅜" thick. If you have a scale, the desired weight is between 20-21g. The recommended thin paring knife allows for much easier slicing.
~ Bake until cookies are set and edges are just turning golden. This is between 14-16 minutes, depending on individual ovens and conditions.
~ Allow to cool slightly before transferring to a rack or towel to completely cool.
~ Makes 3 dz delicious cookies. Cookies will keep for at least a week at room temp. Longer when refrigerated and up to 2 months when frozen. But I doubt they will last that long... 😉
And PLEASE, enjoy every single bite!
Items you will need for this recipe.
My Recipe System - Optional
You can WATCH the video here • Recipe Organization - My efficient and EAS...
3-ring binder – https://amzn.to/3ruXND6 Amazon has so many great color choices!
Removable, writable tabs - https://amzn.to/3rBGn87
Sheet protectors - https://amzn.to/44v1DL8
ELECTRIC APPLIANCES
~ Kitchen Aid hand mixer https://amzn.to/3DbiBpa
MISC
~ Cutting Board - https://amzn.to/3Gm4qeU I highly recommend bamboo because of it's natural ability to kill bacteria. This one comes in multiple sizes depending on available space, has a very important juice groove and is made of organic bamboo.
~ Measuring cups stainless steel - https://amzn.to/4hZd8Rn
~ Parchment Paper - https://amzn.to/3mlP9od
~ Scale - https://amzn.to/3XbGMJ0 This is the one I used for over 10 years. It weighs in grams, ounces and pounds. It also has a tare option. Comes in 10 colors so you can match it to your kitchen.
~ Silicone Spatulas - https://amzn.to/3w0cIV5 There are so many out there. Make sure you don’t get the cheapest ones. I have lime green that are no longer available but here is the same set in black.
AND THESE ARE MUST-HAVE KNIVES
~ Paring - https://amzn.to/3Cn0j0H I love this 3-knife set because they are so thin, perfect for most uses.
PANS
~ Half sheet baking pans https://amzn.to/3ZzXHr4
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