These may be some of my favorite cookies ever.
I mean, nothing beats a good ole' chocolate chip cookie of course. But the texture and saltiness of shortbread cookies really have won me over. If you've never really given shortbread cookies a chance, I'm inviting you to do so now. They're really very easy, and can be made with any of your favorite fixings. I picked a holiday classic, cranberries and walnuts because I made these as holiday gifts for teachers and neighbors. Read more about that here.
The key to these cookies is in the butter of course, and well the salt. Now, if I'm being perfectly honest I always use salted butter when I bake. And still add the required amount of salt. I just like salt, folks. So, if you're like me and like a salty sweet, go ahead and use salted butter. You won't regret it.
- 1 cup walnut halves
- 2 1/4 cups unbleached all-purpose flour
- 1 tsp salt
- 2 sticks unsalted butter, at room temperature
- 2/3 cup sugar
- 2 tsp vanilla extract
- 1 cup dried cranberries