– Hey everyone, it’s Natasha
of NatashasKitchen.com. We’ve partnered with Fisher Nuts brand to bring you the perfect cookie. My mother is famous for
these cookies, they’re soft, flaky, loaded and surprisingly easy. Let’s get right into this. In the bowl of a food
processor, or a blender, pulse together one cup of walnuts, three-fourths cup of dried cranberries, two tablespoons of sugar,
and a teaspoon of cinnamon. Process the mixture until
it’s finely ground up, and set it aside. (light upbeat music) In the bowl of your stand mixer, pour one cup of melted butter, now it should be just warm and not hot. Then add one cup of warm milk. Quickly whisk together four cups of flour and three-fourths tablespoon
of active, dry yeast. Using the dough hook
attachment on speed two, add the flour mixture
half a cup at a time, letting it incorporate between
each addition and scraping down the bowl as needed. Once all the flour is in, continue mixing another
three to five minutes. The dough should be very soft, and will not stick to your hands. Turn the dough out onto
a clean work surface and divide it into five equal pieces. (light upbeat music) We’re gonna work with one piece at a time and keep the rest loosely
covered with plastic wrap. Working with one piece of dough at a time, roll each into an 11-inch circle. Add three heaping tablespoons
of apricot preserves, and spread evenly over the surface. Now sprinkle the top with
one-third cup of your nut mixture. (light upbeat music) Now the best tool for slicing
these, is a pizza cutter. And you’re gonna cut
it into 12 equal pieces just like a pizza. Roll each piece from the
base towards the center, and place on a parchment
lined baking sheet, with the pointed tip facing down. Let the cookies rise in a warm,
100 degree Fahrenheit oven for about 30 to 45 minutes, or until they’re about 50% larger. Finally, bake in a 350
degrees Fahrenheit oven for 30 minutes. Okay, the cookies are puffed
and golden, and they’re ready to be pummelled with
powdered sugar (laughs). While they’re still warm,
you wanna dust them with powdered sugar, so transfer
them to a serving platter, and dust each layer generously. Alright, we’ve got our first layer. So lots of powdered sugar, cause remember, there’s not too much sugar
in the actual cookie. I’m hungry for these (laughs). That’s why we’re about
to do the taste test. Here we go. This is a cookie that’s
soft, crumbly and flaky all at the same time. And the tangy apricot
preserves, and crunchy nuts give this so much great flavour. And you know my favourite
nut brand is Fisher Nuts because, it is non-GMO project verified, has no preservatives,
and they also have this awesome new packaging that
is resealable, I mean, ding! So smart (laughs). If you guys enjoyed this recipe, give me a great big thumbs up below. Make sure to subscribe
to our YouTube channel, and thanks for watching. A big thank you to our friends at Fisher for sponsoring this recipe. I have some very important
taste testers here, my mom and my baby girl. Go ahead. – Yummy?
It’s yummy? She has to hold it. So? Success! Make sure to try some of
our other cookie recipes right over here!