Cranberry Walnut Pumpkin Cookies Recipes

CRANBERRY-PUMPKIN COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin. Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended. Cut the cranberries in half and stir into mixture along with the orange zest and walnuts. Drop by teaspoonfuls onto cookie sheets.
• Bake for 10 to 12 minutes.

CRANBERRY WALNUT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Cream white sugar, brown sugar, and butter together in a large mixing bowl. Beat milk, orange juice, and egg into the creamed mixture.
• Sift flour, baking powder, cinnamon, salt, and baking soda together in a separate bowl; blend into the wet ingredients in the mixing bowl to form a cookie dough. Stir cranberries and walnuts into the dough.
• Drop the dough onto the prepared baking sheet by the teaspoonful.
• Bake in the preheated oven until the edges are golden, 10 to 15 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Sprinkle confectioners' sugar over the cookies to serve.

WALNUT-PUMPKIN COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix sugar and shortening together in a bowl. Mix in egg. Add pumpkin and vanilla extract; mix well. Add flour, baking soda, baking powder, cinnamon, and salt and mix until well combined. Fold in walnuts.
• Use small teaspoons or a cookie scoop to drop rounded teaspoonfuls of cookie dough onto ungreased baking sheets.
• Bake in the preheated oven until edges turn golden, 10 to 12 minutes. Allow to cool.
• Meanwhile, beat powdered sugar and butter together with an electric mixer until combined. Stir in milk, 1 teaspoon at a time, until a frosting consistency is reached. Fold in maple extract until thoroughly combined.
• Spread maple frosting over the cooled cookies.

CRANBERRY WALNUT PUMPKIN COOKIES

Steps:

• Preheat oven to 375. Grease cookie sheets. In a large mixing bowl, cream butter and sugar until fluffy. Beat in vanilla, egg and pumpkin. Sift together the flour, baking powder,baking soda, salt, cinnamon and nutmeg, add into mixture until well blended. Add dried cranberries, orange zest and walnuts and stir into mixture. Drop by teaspoonfuls onto cookie sheets. Bake for 10 to 12 minutes.

CRANBERRY WALNUT PUMPKIN COOKIES RECIPE

Steps:

• Preheat oven to 375 degrees and grease two cookie sheets (I used coconut oil).
• Cream together the butter, sugar and salt.
• Mix in vanilla, egg, pumpkin and orange zest. Mix well, to give the larger granules of sugar and salt a chance to start dissolving.
• Add the flour, baking powder, baking soda, pie spice and cinnamon. Mix well.
• Fold in the cranberries and walnuts to evenly distribute.
• Drop dough in tablespoon size dollops on baking sheet. Leave a bit of space between, but they don't spread outward too much.
• Bake for 10-12 minutes. Allow to rest for a minute or two before removing cookies from sheet with spatula. Place on racks to fully cool.

CRANBERRY-WALNUT PUMPKIN LOAVES

Steps:

• Note: This bread has an overnight rise.
• [b]Mixingand Kneading[/b]: whisk 2 2/3 cup flour with the cinnamon, nutmeg and salt.
• Set aside.
• Sprinkle the yeast on the water and allow to bloom about 5 minutes.
• In a mixer with the paddle attachment, cream the butter and sugar on medium speed until light.
• Add the pumpkin and egg and beat until well blended.
• Don't be concerned if the mixture looks curdled.
• Set the mixer to low speed and add the yeast, then begin to add the dry ingredients about 1/2 cup at a time.
• As soon as the mixture starts to form a dough that comes together, scrape the paddle clean and switch to the dough hook.
• If your dough doesn't come together (it might be because the pumpkin had too much liquid) add a bit more flour, a tablespoon at a time, until it does.
• Mix and knead the dough on med-low spped for 10-15 minutes, scraping down the bowl and dough hook now and then.
• At the start, the dough will look more like a batter than a dough, but as you continue to work, it will develop into a soft, very sticky dough that will ball up on the hook.
• The dough develops much the way brioche does.
• With the machine on low speed, add the walnuts and raisins, mixing only until incorporated, about 1 minute.
• Add the cranberries and mix as little as possible to avoid crushing them, although some cranberries will pop and stain a patch of the dough red; think of this as charming and proceed.
• [b]FirstRise[/b]: scrape the dough into a lightly buttered large bowl, cover tightly with plastic wrap and set aside at room temperature to rise until nearly doubled- 2-3 hours.
• [b]Chillingthe dough[/b]: when the dough has doubled, fold it over on itself a couple of times to deflate it, wrap it tightly in plastic and refrigerate overnight.
• [b]Shapingthe dough[/b]: at least 6 hours before you want to begin baking, remove the dough from the refrigerator.
• Leave it covered, in its bowl, until it reaches at least 64 degrees F.
• on the insta-read thermometer.
• This will take as long as 3-4 hours- don't rush it.
• If you don't have an insta-read, look for the dough to be slightly cool and just a little spongy.
• Lightly butter 2 loaf pans.
• Working on a lightly floured surface, divide the dough in half and pat each piece of dough into a rectangle, keeping the short end facing you.
• Start at the top and roll the dough toward you and seal the seam by pressing it with your fingertips.
• Seal the ends, then place each roll in the pans, seams down.
• [b]SecondRise[/b]: cover the pans lightly with a kitchen towel and allow to rise at room temperature for 1 1/2 to 2 hours or until the dough has nearly doubled.
• It will rise to just above the rim of the pans.
• [b]Baking[/b]:preheat the oven to 350 degrees F.
• Bake about 50-55 minutes or until deep golden.
• Remove the pans to cooling racks.
• After resting 5 minutes, turn the loaves out of the pans to cool to room temp.
• The breads can be kept at room temperature for a day or two or frozen, wrapped airtight, for up to 1 month.
• Thaw, still wrapped, at room temp.
• NOTE 1: I have made this bread in small loaf pans and given them as gifts.
• They will bake in about 30 minutes if formed into the small loaves.
• NOTE 2: The rising times are approximate.
• They definitely rise on the longer side of the time-table, but whatever you do, dont' rush the rising.
• Give yourself 2 full days to make this.
• But- the result will be totally worth it.

CRANBERRY WALNUT BISCOTTI

Steps:

• Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk eggs and vanilla; add to dry ingredients just until moistened. Fold in walnuts and cranberries (dough will be sticky)., Divide dough in half. On a greased baking sheet, with lightly floured hands, shape each half into a 10x2-1/2-in. rectangle. Bake 20-25 minutes or until golden brown. , Carefully remove to wire racks; cool 10 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1-in. slices. Place cut side down on ungreased baking sheets. Bake 8-10 minutes on each side or until lightly browned. Remove to wire racks to cool completely., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over biscotti. Let stand until set. Store in an airtight container.

CRANBERRY WALNUT PUMPKIN BREAD

Steps:

• In a large bowl, mix together cranberry sauce, molasses, pumpkin, oil and eggs.
• In a second bowl, stir together the remaining ingredients.
• Add cranberry mixture to flour mixture and stir until all ingredients are well moistened.
• Divide batter between two 9 x 5-inch greased loaf pans.
• Bake at 350 degrees for 65 minutes or until bread tests done with wooden pick.