« Back to the list

Mom's Dried Cranberry and Walnut Shortbread Cookies




Recipe courtesy of


Dried cranberries have so many uses, from enjoying them on their own as a snack to sprinkling them on your favorite cereal or yogurt. I add them to my mother's shortbread cookie recipe.

Number of Servings

Makes about 4 dozen cookies


1 cup walnut halves
2¼ cups unbleached all-purpose flour
1 teaspoon salt
2 sticks unsalted butter, at room temperature
2/3 cup sugar
2 teaspoons vanilla extract
1 cup dried cranberries

Preparation - Directions

1. Preheat the oven to 350ºF. Line two baking sheets with parchment paper and set one aside. Spread the nuts on the other baking sheet and toast for about 5 minutes; watch that they do not burn. Cool, then coarsely chop and set aside.

2. In a medium bowl, mix the flour and salt, and set aside.

3. In a stand mixer or with a hand-held mixer, cream the butter and sugar until very smooth. Add the vanilla and beat for 1 minute. Add the cranberries and nuts, and combine on low speed. Slowly blend in the flour and salt.

4. Gather up the dough and transfer it to a large sheet of wax paper. Pat the dough into a rectangle roughly 4 inches wide and 18 inches long. Use the wax paper to help you roll the dough into a log shape. Neaten the ends and place the wax-paper-wrapped dough in the freezer for 10 minutes.

5. Lower the oven temperature to 325ºF. Remove the wax paper from the log and, using a sharp knife, slice into ¼-inch-thick rounds (or thicker if you prefer). Space the cookies about 1-inch apart on the baking sheets and bake for about 10 minutes. The cookies should not brown but remain pale with just a hint of browning around the edges.

6. Cool on wire racks. Then grab a cup of coffee, tea or cold milk, and enjoy this treat from Mom.

Note: Shortbread cookies can be made ahead and frozen if well wrapped and sealed in tins, plastic containers or plastic bags.