I have the pleasure of representing Rhode Island in United States of Cookies. We are a tiny state, the smallest actual state in the union, but we have a rich and varied culinary heritage. After a bit of thought I decided to make Cranberry Walnut Stuffed Shortbread Cookies. The recipe uses a mixture of cranberries and walnuts to make a regional spin on Hamantashen, a traditional Jewish cookie eaten at Purim, from just one of the many cultures so ingrained into our state. Check out all our United States of Cookies recipes here. Recipe and photo courtesy of Robin from Mom Foodie.

Ingredients

Shortbread Dough

1 cup Unsalted Butter softened
1/2 cup Powdered Sugar
1 tsp Vanilla Extract
2 1/2 cups Organic Unbleached White All-Purpose Flour

Cranberry Walnut Filling

1 cup Dried Cranberries unsweetened
1/3 cup Orange Juice
1/4 cup Cane Sugar
1/4 tsp Ground Ginger
2/3 cup Finely Chopped Walnuts

Instructions

Cream together the butter, sugar and vanilla extract.
Gradually add the flour while mixing. Once well mixed, remove from bowl and gather into a ball.
Roll out into a log about 2 1/2 inches wide. Roll in plastic wrap, then refrigerate for minimum of 3 hours to firm.
Preheat oven to 350°F and line two baking sheets with parchment paper.
Slice the log of shortbread dough into 1/4-thick slices and lay out on baking sheet.
Place filling ingredients in a small saucepan over medium heat. Cook covered, stirring occasionally until orange juice is absorbed, but still moist.
Scoop 1/2 to 3/4 tablespoon of the cranberry walnut filling onto each circle of dough. Press the filling together to clump. Pinch the dough on one side, then push the opposite side in toward center. Pinch the three corners to form even triangle. If bottom cracks at all, simply repair by pushing edges together.
Bake for 11-13 minutes. Bottoms will be golden, but tops will still be light. Allow to cool on baking rack before serving.