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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 24 |
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Crunchy nut combine with tart cranberry salce for a glorious combination for your cookie tray... Recipe courtesy of Woman's Day magazine. Ingredients:
1 3/4 cups walnuts |
2 cups all-purpose flour |
1/2 cup brown sugar |
1/2 cup sugar |
1 cup cold butter, in pats |
1/3 cup coconut |
2 teaspoons orange zest |
1 can whole-berry cranberry sauce |
Directions:
1. Line a 13x9x2 pan with aluminum foil, extending foil past the pan edges.
2. Spray foil with non-stick cooking spray.
3. Preheat oven to 350 degrees F.
4. Coarsely chop 1/2 cup of walnuts in food processor.
5. Transfer to a bowl and set aside.
6. Mix in the coconut.
7. Pulse remaining nuts, flour, both sugars and butter until clumps form.
8. Add 1 cup of dough to reserved nuts.
9. Pat remaining dough into prepared pan.
10. Mix together orange zest and cranberry sauce.
11. Spread cranberry mixture over dough in pan.
12. Sprinkle the reserved dough clumps evenly over sauce.
13. Bake for 40 minutes OR until browned.
14. Remove from oven.
15. Cool completely.
16. Cut.
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