American Cranberry Nut Cookies
American Cranberry Nut Cookies straight out of Aunt Marcia’s archives! Country Woman magazine printed Carla Hodenfield’s (from North Dakota) recipe but this clipping wasn’t dated.
These Cranberry Nut Cookies have been a Christmas classic for our family forever. My recipe is only slightly modified from Carla’s as I prefer to use the KitchenAid to make life easier. Replace the cranberries with mincemeat and make an alternative to traditional mince pies. These are one of our 10 Best American Cookie recipes.
American Cranberry Nut Cookies
If you can't find dried cranberries, you can make these with mincemeat as an alternative to mince pies.
Ingredients
- 75 grams butter Lurpak
- 150 grams caster sugar
- 1 egg
- 1 teaspoon vanilla extract
- 250 grams plain flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 50 grams dried cranberries finely chopped
- 50 grams walnuts finely chopped
- 1 tablespoon orange zest
- 3 tablespoons dark brown muscovado sugar
- 2 teaspoons milk
Instructions
- In a large bowl (I use a Kitchenaid mixer), cream together butter, sugar, egg and vanilla until fluffy.
- Combine flour, baking powder and salt and add to the mixture.
- Refrigerate the dough for at least 1 hour.
- In a small bowl, combine cranberries, walnuts and orange zest.
- In a separate small bowl, combine brown sugar and milk.
- Roll out the dough on a floured surface into a square.
- Spread the brown sugar and milk mixture over the dough.
- Sprinkle the cranberry and nut mixture over the dough.
- Roll dough tightly (like a swiss roll). Wrap in baking parchment and chill overnight.
- Slice roll into 1/4 inch slices and bake at 170 C until edges are light brown.
