Cranberry Walnut Stuffed Shortbread Cookies This cookie screams the holidays!
Course Dessert
Cuisine American
Prep Time 3 hourshours15 minutesminutes
Cook Time 20 minutesminutes
Servings 24
Calories 171kcal
Author Robin Gagnon
Ingredients
Shortbread Dough
1cupunsalted buttersoftened
½cupconfectionery sugar
1teaspoonpure vanilla extract
2 ½cupsBob's Red Mill unbleached white all-purpose organic flour
Cranberry Walnut Filling
1cupdried cranberriesunsweetened
⅓cuporange juice
¼cuppure cane sugar
¼teaspoonground ginger
⅔cupfinely chopped walnuts
Instructions
Cream together the butter, sugar, and vanilla extract.
Gradually add the flour while mixing. Once well mixed, remove from bowl and gather into a ball.
Roll out into a log about 2 ½ inches wide. Roll in plastic wrap, then refrigerate for minimum of 3 hours to firm.
Preheat oven to 350 degrees and line two baking sheets with parchment paper.
Slice the log of shortbread dough into ¼ thick slices and lay out on baking sheet.
Place filling ingredients in a small saucepan over medium heat. Cook covered, stirring occasionally until orange juice is absorbed, but still moist.
Scoop ½ to ¾ tbs of the cranberry walnut filling onto each circle of dough. Press the filling together to clump. Pinch the dough on one side, then push the opposite side in toward center. Pinch the three corners to form even triangle. If bottom cracks at all, simply repair by pushing edges together.
Bake for 11-13 minutes. Bottoms will be golden, but tops will still be light.