Posted by: njbrown | January 15, 2013

Cranberry Orange Walnut Shortbread Cookies


Cranberry Orange Walnut Shortbread Cookies

Cranberry Orange Walnut Shortbread Cookies

A combination of blogger’s block and a hectic December and early January have kept me from posting. The nicest part of the holidays was a visit from Becoming Madame who was in town from Paris to celebrate the holidays with her family. We connected a year ago over my Bûche de Noel post, and have had a lively correspondence since, in spite of a thirty-five year difference in our ages. I will treasure the memory of this visit, and hope for another when she returns. If you haven’t been to her blog, do check it out. What she tells of herself is just the tip of a very impressive iceberg. She is truly an amazing woman!

I had planned to do a healthy recipe to start the new year, but the one I tested wasn’t worth passing on, and I returned to something more fun. These cookies were motivated by the James Madison cookie contest currently in process by the bloggers of Belle Grove Plantation Bed and Breakfast  . Entries don’t have to be appropriate to the early 1800s, so I didn’t have to worry about the unavailability of oranges at that time. These cookies are a variation of a recipe from the Ocean Spray site. I think they are quite nice, and the ones made in balls seem to be more even more flavorful than the flat version. They are quick and easy to make, and I hope you’ll enjoy them.

Cranberry Shortbread Cookies

Makes approximately 4 dozen

Ingredients:

  • 1 ¼ cups butter, softened
  • 1 cup powdered sugar
  • 2 ¼ cups all purpose flour
  • 5-ounces (1 cup) dried cranberries, chopped
  • ½ cup chopped walnuts
  • 1 generous tablespoon grated orange zest

Directions:

  1. Preheat oven to 325°F.
  2. Cream butter and sugar until light and fluffy.
  3. Mix in the flour, a little at a time, until combined.
  4. Stir in dried cranberries, zest and walnuts.
  5. Cookies can be made into balls or flattened. To make round cookies, roll dough into 1-inch balls. Place 1 dozen at a time on ungreased cookie sheets.
  6. Bake 15 to 17 minutes. Cool
  7. To make flat cookies, form dough into 1-inch balls as directed above. Using the wet bottom of a glass dipped in granulated sugar; flatten balls on cookie sheet, making rounds 2-inches in diameter.
  8. Bake 12 to 14 minutes. Cool.
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Responses

  1. Looks yummy! I just had an orange and cranberry scone the other day, there is nothing like the combination of these flavors!

    • They are my favourites, too!

      Best wishes,

      Nancy


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