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.
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:
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.
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.