Soft & Chewy Cranberry Walnut Cookies
(Adapted from King Arthur Flour)
For cookies you will need:
½ cup butter
¾ cup sugar
zest of 1 medium to large tangerine
1 teaspoon vanilla extract
¼ teaspoon baking powder
½ teaspoon salt
1 large egg
1½ cups flour
Approximately ½ cup cranberries
¼ cup walnuts
Preheat oven to 350 degrees F.
Line two baking sheets with parchment paper.
Line two baking sheets with parchment paper.
Using a stand mixer, beat together the butter, sugar, tangerine zest, vanilla, baking powder, and salt.
Beat in the egg. The mixture may look slightly curdled which is fine. Add the flour, dried cranberries and nuts, stirring until well combined.
Drop the dough by heaping teaspoons onto the baking sheets. Using the flat bottom of a glass dipped in sugar or a spoon, flatten each cookie slightly.
Bake the cookies for 7-10 minutes, or until they're barely set and a light golden brown around the edges. Make sure not to over bake your cookies or they will not be soft and chewy once they are cool.
Remove cookies from the oven and transfer to a wire rack to cool completely.
These cookies are perfect seasonal treats that I'm sure would have made it to the original Thanksgiving table!
We wish you and your family a very blessed and happy Thanksgiving!!
With love,
Catherine & Tammy♥
Calogero says
I haven't cranberries. What could I use in place of them?
David says
Catherine... We've been on the road visiting family for Thanksgiving and I'm just catching up. These cookies are fabulous looking! We love cookies and these just popped to the top of the list... Hope that you and yours had a great Thanksgiving! Take Care, Big Daddy Dave
Lizzy says
Mmmmmm....these look incredible! I'd actually choose a couple of your cookies over pumpkin pie (which I love, too!). Hope your Thanksgiving was wonderful~