Overstuffed Cranberry, Nut and Orange Cookies

Name: Overstuffed Cranberry, Nut and Orange Cookies
Yield: Makes about 18 3-inch cookies
Ingredients: ⅓ cup coarsely chopped walnuts; 1½ teaspoons finely grated orange rind (colored outer layer only, no pith); 1 tablespoon granulated sugar; 1½ teaspoons all-purpose flour; 1 teaspoon baking powder; ¼ teaspoon salt; Orange juice, if needed; ⅔ cup whole-berry cranberry sauce, homemade or canned; ½ teaspoon vanilla extract; 1 egg yolk; 1¾ cups all-purpose flour; 1 teaspoon finely grated orange rind (colored outer layer only, no pith); 2 tablespoons vegetable shortening; ¼ cup (½ stick) unsalted butter or margarine, at room temperature; 1 egg; ½ cup granulated sugar

Preparation info

Makes about
18
3 inch cookies

Difficulty
Easy

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.

Ingredients

Cookie Dough

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

Method

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.
Sift together the flour, baking powder, and salt. Stir the flour mixture int