I’m not very good at freeform cookies so instead I used my mini-muffin tin to shape them & the prep was super easy. These are a good fall/winter cookie with the cranberry walnut flavor. I might make a variation in the future with different fruits.
Cranberry Walnut Stuffed Shortbread Cookies from Bob’s Red Mill United States of Cookies
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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 2½ 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. Allow to cool on baking rack before serving.
