Soft and Chewy Cranberry Walnut Cookies
By: Lady Catherine ...
Published: Wednesday, November 23, 2011 - 8:34am

Ingredients




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 AP flour
Approximately ½ cup cranberries
¼ cup walnuts

Preparation

1 Preheat oven to 350 degrees F. and line two baking sheets with parchment paper. 2 Using a stand mixer, beat together the butter, sugar, tangerine zest, vanilla, baking powder, and salt. 3 Beat in the egg. The mixture may look slightly curdled which is fine. Add the flour and dried cranberries and nuts, stirring until well combined. 4 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. 5 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. 6 Remove cookies from the oven and transfer to a wire rack to cool completely.