58628 cranberry nut shortbread cookies Recipes

earth balance margarine, powdered sugar , sifted, flour, dried cranberries, chopped finely, roasted pistachios, chopped finely (if using unsalted nuts, add 1/2 tsp. salt to the recipe), lime , juice and zest of

unsalted butter, at room temperature, light brown sugar, egg yolk, grated lemon zest, all-purpose flour, salt, dried sweetened cranberries, finely chopped, icing sugar, cranberry juice

unsalted butter at room temperature, light brown sugar, vanilla extract, eggs, old-fashioned rolled oats, all-purpose flour, baking powder, ground cinnamon, coarse kosher salt, ground nutmeg, dried cranberries, chopped toasted pecans

cookie, butter, softened, white sugar, egg, all-purpose flour, cornmeal, baking powder, salt, vanilla extract, chopped chopped cranberries, brown sugar, water, butter, lemon juice

water, sugar, quartered hulled fresh strawberries (about 18 oz) plus additional whole strawberries for garnish, fresh lime juice, shortbread cookies

unsalted butter (room temperature ), granulated sugar, flour, ground shortbread cookie, cream cheese, mascarpone cheese, sugar, eggs, lemon zest, fresh squeezed lemon juice

cranberries, all-purpose flour, sugar, baking powder, baking soda, apple juice, orange rind, melted) margarine, egg, lightly beaten, chopped walnuts, hot) water

cranberry nut bars, eggs, sugar, flour, butter or margarine, melted, fresh or frozen cranberries, chopped walnuts, preheat oven to 350of. grease an 8-inch baking pan., beat eggs in a medium mixing bowl until thick. gradually add sugar , beating until thoroughly blended. stir in flour and melted butter; blend well. add cranberries and walnuts, mixing gently just until combined. spread evenly in pan., bake for 40 to 45 minutes or until golden brown and a toothpick inserted into the center comes out clean. cool and cut into bars.

butter, softened, powdered sugar, chopped dried cranberries, orange zest, vanilla extract, almond extract, all-purpose flour, baking powder, salt, wax paper

unbleached all-purpose flour, kosher salt, unsalted butter, sugar, egg, chopped dried cranberries (to taste), coarsely chopped pistachios (to taste)

shortbread cookies, hazelnuts, toasted, husked, unsalted butter, melted, good-quality white chocolate (such as lindt or baker s), finely chopped, cream cheese, room temperature, sugar, sour cream, frangelico (hazelnut liqueur), eggs, cornstarch, frangelico (hazelnut liqueur), fresh cranberries (1 12-oz package), sugar, water, grated lemon peel

butter, softened, powdered sugar, toasted coconut, chopped macadamia nuts, vanilla extract, coconut extract, all-purpose flour, baking powder, salt, wax paper

unsalted butter (room temperature ), granulated sugar, flour, ground trefoil (shortbread) cookies, cream cheese, mascarpone cheese, sugar, eggs, teaspooons lemon zest, fresh squeezed lemon juice

unsalted butter, at room temperature, granulated sugar, all-purpose flour, ground shortbread cookie, cream cheese, softened, sugar, all-purpose flour, fresh lemon juice, heavy whipping cream, vanilla extract, eggs, lightly beaten, white baking chocolate, melted and cooled, lemon peel, grated

granulated sugar, divided, water, lemon juice, butter, cold and cut into 1/2-inch cubes, heavy cream, room temperature, whole milk, room temperature, egg yolks, whole eggs, cornstarch, butterscotch-flavored schnapps, brown sugar shortbread cookies , for serving, recipe follows, unsalted butter, softened, divided, light brown sugar, all-purpose flour, salt, ground cinnamon, granulated sugar

cold milk, instant chocolate pudding and pie filling (lemon is good also), shortbread cookies, bananas, thawed cool whip topping

classic cranberry nut bread, flour, sugar, baking powder, salt, baking soda, orange juice, grated orange peel, shortening, egg, well beaten, fresh or frozen cranberries, coarsely chopped, chopped nuts, preheat oven to 350of. grease a 9 x 5-inch loaf pan., mix together flour , sugar, baking powder, salt and baking soda in a medium mixing bowl. stir in orange juice, orange peel, shortening and egg. mix until well blended. stir in cranberries and nuts. spread evenly in loaf pan., bake for 55 minutes or until a toothpick inserted in the center comes out clean. cool on a rack for 15 minutes. remove from pan; cool completely. wrap and store overnight. makes 1 loaf (16 slices).

cranberries, sugar, ground nutmeg, all-purpose flour, sugar, chopped walnuts or 1/3 cup pecans, baking powder, salt, beaten egg, milk, cooking oil, shredded lemon peel