Beat shortening and butter in a large mixing bowl with an electric mixer on medium until fluffy. Add brown sugar, cardamom, baking soda, and salt; beat on medium for 2 minutes, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Stir in flour. Divide dough in half.
Recipe
Author
Hy-Vee Balance Magazine
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Description
These gluten-free slice and bake cookies are packed with dried cranberries and walnuts.
Servings and Ingredients
Ingredients
Serves 36
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. Hy-Vee shortening | ||
| ½ c. Hy-Vee unsalted butter | ||
| 1 c. Hy-Vee brown sugar, packed | ||
| ¼ tsp. ground cardamom | ||
| ½ tsp. Hy-Vee baking soda | ||
| ¼ tsp. Hy-Vee salt | ||
| 1 Hy-Vee large egg | ||
| 1 tsp. Hy-Vee vanilla extract | ||
| 2 ½ c. all-purpose gluten-free flour | ||
| 1 c. Hy-Vee dried cranberries | ||
| 1 c. Hy-Vee walnuts | ||
| ¼ c. Hy-Vee granulated sugar |
Things To Grab
- Large mixing bowl
- Electric mixer
- Wax paper
- Rolling pin
- Food processor
- Plastic wrap
- Cookie sheets
- Wire cooling rack
Directions
Roll each dough portion between sheets of wax paper into 10-inch squares. Set aside. Place cranberries, walnuts, and sugar in a food processor. Cover and process until cranberries and nuts are finely chopped. Spread half of filling over each dough square leaving 1/2-inch boarder around each side of the dough squares. Roll dough into tight longs, pinching to seal. Cover with plastic wrap. Refrigerate about 4 hours or until firm enough to slice.
Preheat oven to 350 degrees. Cut logs into 1/4-inch slices. Place slices 1-inch apart on an ungreased cookie sheet. Bake for 10 to 12 minutes or until edges are firm. Cool cookies on a wire cooling rack.
Nutrition facts
Servings
140 Calories per serving
1 cookie
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 10mg
- Sodium: 40mg
- Total Carbohydrates: 17g
- Protein: 2g
Daily Values
0%
Iron 0%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 0%