Soft and Chewy Cranberry Walnut Cookies
½ cup butter
¾ cup sugar
zest of 1 medium to large tangerine
1 teaspoon vanilla extract
¼ teaspoon baking powder
½ teaspoon salt
1 large egg
1½ cups AP flour
Approximately ½ cup cranberries
¼ cup walnuts
Preheat oven to 350 degrees F. and line two baking sheets with parchment paper.
Using a stand mixer, beat together the butter, sugar, tangerine zest, vanilla, baking powder, and salt.
Beat in the egg. The mixture may look slightly curdled which is fine. Add the flour and dried cranberries and nuts, stirring until well combined.
Drop the dough by heaping teaspoons onto the baking sheets. Using the flat bottom of a glass dipped in sugar or a spoon, flatten each cookie slightly.
Bake the cookies for 7-10 minutes, or until they’re barely set and a light golden brown around the edges. Make sure not to over bake your cookies or they will not be soft and chewy once they are cool.
Remove cookies from the oven and transfer to a wire rack to cool completely.