The cookie:

  • 1¼ cups unsalted butter, softened
  • 1 cup sugar
  • ½ teaspoon salt
  • 2 eggs
  • 2 cups finely chopped walnuts
  • 1 tablespoon baking cocoa
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 tablespoon orange zest
  • 3 cups flour

The filling:

  • 12-oz. fresh cranberries
  • 1¼ cups sugar
  • 1 orange peel
  • 1 cinnamon stick
  • 1 tablespoon light corn syrup
  • ¾ cup water

 

Directions:

The cookie:

  • Cream the butter, sugar and salt together in a mixing bowl until light and fluffy.
  • Add eggs one at a time, mixing well after each addition.
  • Add walnuts, cocoa, cinnamon, nutmeg, cloves and zest. Mix well.
  • Add flour and mix until incorporated.
  • Refrigerate for at least one hour.
  • Preheat oven to 350°.
  • Roll the dough out on a lightly floured surface.
  • For each cookie cut two shapes with your cookie cutter. From one cut a smaller shape out leaving a hole. Place them on separate trays.
  • Bake on parchment-lined sheets for 12-14 minutes.
  • Allow cookie to cool completely.
  • When cool, dust the cookies with the holes with confectioners’ sugar.
  • Spread about a teaspoonful of filling on the base cookie and top with the dusted cookie.

The filling:

  • In a food processor, grind the cranberries to a fine consistency.
  • Place all ingredients in a medium saucepan. Let it rest for 15 minutes.
  • Over medium heat bring the ingredients to a boil.
  • Reduce heat to simmer and allow to cook for 30-35 minutes or until you reach 220 degrees.
  • Allow to cool completely before using.
  • Store in an airtight container in the refrigerator.
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