Walnut Cranberry Cookies
These delicious walnut-cranberry cookies I found a couple of years ago in a German magazine which focuses on Organic Farming and wholefoods. Although the preparation is quite a mess, these cookies have been on the very top of my list of holiday cookies ever since. It is the combination of the cranberries’ softness, our crunchy super mild organic dry-farmed walnuts and the sour currant jam embedded in delicate short-crust pastry making these cookies irresistible. Instead of cranberries, you can use whatever fruit you have at home. If you are like my aunt who likes to garden and can tons of fruits and vegetables during the summer, this might be the perfect time to use up some of those dried apricots which have been sitting in your pantry for a while now and already begin to look kind of sad. In case you don’t want to use currant jam, make sure you replace it by something that has some sourness to it. Don’t replace the walnuts though – use our delicious organic certified dry farmed walnuts and enjoy!
Ingredients (makes 60 pieces)
- 1 and two thirds cups of whole wheat flour
- 5 and a half TBSP sugar
- 1 dash of salt
- 1 egg
- 4.5 oz cold butter in pieces
- 10 oz currant jam
- 1 cup chopped walnuts
- 1 cup dried cranberries
- 3 TBSP powdered sugar
Mix up flour, sugar and salt. Then add the egg and pieces of butter. Form dough by using a kneading hook or your hands. Wrap the dough into plastic wrap and place it in the fridge for at least an hour.
Divide the dough in half and roll out two squares. Layer jam, walnuts and cranberries on both squares. Then roll up squares tightly. Place the pastry rolls in the fridge for 30 minutes.
Cut rolls into thin slices and place them onto papered cookie sheets. Bake cookies at 350°F for 15 minutes. Let them cool down and sprinkle with powdered sugar.
© Text Gabriele Augenstein, recipes and styling Pia Westermann