Cranberry Walnut Shortbread Cookies
Cranberry Walnut Shortbread Cookies are one of my family's favorite holiday cookie recipes! These quick and easy shortbread cookies truly embrace the decadence of winter wonderlands and delicious feasts.
Servings 60 cookies
Calories 64kcal
Ingredients
- 1 cup unsalted butter at room temperature
- ¾ cup light brown sugar
- 1 tsp vanilla extract
- 1 ¾ cup all-purpose flour
- ½ tsp salt
- 1 cup chopped fresh cranberries
- 1 cup chopped walnuts toasted
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 into balls.
- 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.
Nutrition
Serving: 1g | Calories: 64kcal | Carbohydrates: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 20mg | Potassium: 18mg | Sugar: 2g | Vitamin A: 95IU | Vitamin C: 0.2mg | Calcium: 6mg | Iron: 0.3mg