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Walnut and Cranberry Cookies

5 from 5 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 1 people
Calories 384 kcal

Ingredients
 

  • 75 g Walnuts
  • 100 g Butter
  • 80 g Brown sugar
  • 1 packet Vanilla sugar
  • 1 pinch Salt
  • 1 Pc. Egg
  • 150 g Flour
  • 25 g Linseed and apple, e.g. Bio Verival
  • 1 Msp Cinnamon or gingerbread spice
  • 1 Msp Baking powder
  • 50 g Cranberries

Instructions
 

  • Roughly chop the walnuts and roast them in a pan without fat until they start to smell. Then set aside. Mix butter, sugar, vanilla sugar, salt and egg with the whisk of the hand mixer to a creamy mixture.
  • Mix the flour, linseed, cinnamon and baking powder and stir in briefly on a low level. Finally fold in the chopped walnuts and cranberries. Spread the dough with two teaspoons in blobs on a baking sheet lined with baking paper. Moisten the spoon slightly and shape the piles a little flatter and round. The dough is enough for approx. 20 biscuits with a diameter of approx. 6 cm, which fit exactly on a baking sheet.
  • Bake in the preheated oven on the middle rack at 175 degrees (or fan oven 150 degrees) for about 12-14 minutes.
  • If you don't have linseed, you can leave it out without replacement. Instead of walnuts you can also use pine nuts or pumpkin seeds. B. barberries or raisins.

Nutrition

Serving: 100gCalories: 384kcalCarbohydrates: 55.1gProtein: 7.3gFat: 14.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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