John Myers
Walnut and Cranberry Cookies
The perfect walnut and cranberry cookies recipe with a picture and simple step-by-step instructions.
- 75 g Walnuts
- 100 g Soft 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
- 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.
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