Overstuffed Cranberry, Nut and Orange Cookies

Preparation info
  • Makes about


    3 inch cookies
    • Difficulty


Appears in
Mrs. Witty's Monster Cookies

By Helen Witty

Published 1983

  • About

They’re not for wintertime only, these little pies filled with a subtle, quickly cooked mixture of cranberries, walnuts, and a touch of orange peel; you can make them at any moment of cookie-hunger, using canned cranberry sauce. But the cranberry sauce should be a good brand—a bargain sauce may be watery and/or lacking in flavor.


Cookie Dough

  • ¼ cup (½ stick) unsalted butter or margarine, at room temperature
  • 2 tablespoons


  1. Make the dough: In a mixing bowl (using a wooden spoon) or in the large bowl of an electric mixer, cream the butter (or margarine) and vegetable shortening together until soft, then beat in the sugar to make a fluffy mixture. Beat in the egg, egg yolk, vanilla, and grated orange rind.
  2. Sift together the flour, baking powder, and salt. Stir the flour mixture int