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Ingredients
- ½ cup butter
- ¾ cup sugar
- zest of 1 medium to large tangerine
- 1 teaspoon vanilla extract
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
- 1½ cups AP flour
- Approximately ½ cup cranberries
- ¼ cup walnuts
Directions
- Preheat oven to 350 degrees F. and line two baking sheets with parchment paper.
- Using a stand mixer, beat together the butter, sugar, tangerine zest, vanilla, baking powder, and salt.
- Beat in the egg. The mixture may look slightly curdled which is fine. Add the flour and dried cranberries and nuts, stirring until well combined.
- Drop the dough by heaping teaspoons onto the baking sheets. Using the flat bottom of a glass dipped in sugar or a spoon, flatten each cookie slightly.
- Bake the cookies for 7-10 minutes, or until theyâre barely set and a light golden brown around the edges. Make sure not to over bake your cookies or they will not be soft and chewy once they are cool.
- Remove cookies from the oven and transfer to a wire rack to cool completely.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 16g | |
| Recipe makes 24 servings | |
| Calories 66 | |
| Calories from Fat 39 | 59% |
| Total Fat 4.4g | 6% |
| Saturated Fat 2.53g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 92mg | 4% |
| Potassium 9mg | 0% |
| Total Carbs 6.64g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 6.39g | 4% |
| Protein 0.39g | 1% |
Comments
November 29, 2011The combination of cranberries and walnuts looks fabulous. What a great cookie!
