Overstuffed Cranberry, Nut and Orange Cookies from Mrs. Witty's Monster Cookies by Helen Witty
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...
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Cooking tools:
- Stand mixer
- Grater
- Sifter
- Saucepan
- Mixing bowl
- Wooden spoon
- Measuring cup
- Measuring spoon
- Spatula
- Baking sheet
- Oven
- Cooling rack
- Parchment paper
Ingredients
- 1 egg yolk
- 1 egg
- ½ cup granulated sugar
- 2 tablespoons vegetable shortening
- ¼ cup (½ stick) unsalted butter or margarine, at room temperature
- ⅓ cup coarsely chopped walnuts
- ⅔ cup whole-berry cranberry sauce, homemade or canned
- Orange juice, if needed
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1¾ cups all-purpose flour
- 1 teaspoon finely grated orange rind (colored outer layer only, no pith)
- ½ teaspoon vanilla extract
- 1½ teaspoons finely grated orange rind (colored outer layer only, no pith)
- 1 tablespoon granulated sugar
- 1½ teaspoons all-purpose flour
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