Here is one of my recipes for a delicious cookies with cranberries.
Ingredients
375 g (2 1/2 cups) all-purpose flour unbleached
5 ml (1 tsp) of baking powder
225 g (1 cup) unsalted butter, softened
210 g (1 cup) of sugar
10 ml (2 tsp) vanilla extract
1 egg
150 g (1 cup) of dried cranberries
Milk, to brush
40 g (3 tbsp) of vanilla sugar granulated sugar
Preparation
In a bowl, mix the flour and the baking powder. Book.
In another bowl, cream the butter with the sugar and the vanilla with electric mixer. Add the egg and whisk until the mixture is homogeneous. Add in the cranberries. Using a wooden spoon, stir in the flour mixture.
On a floured work surface, shape the dough into 2 rolls about 4 cm (1 ½ in) in diameter. Wrap in aluminum foil, twisting the two ends of the paper. Refrigerate for at least 2 hours, or until the dough is firm to the touch. The cookie dough will keep for at least a week in the fridge or 3 months in the freezer.
Place the rack in the center of the oven. Preheat the oven to 180 °C (350 °F). Line two cookie sheets with parchment paper.
Unpack and place the rolls on a work plan. Cut into slices 5 mm (¼ inch) thick and spread them on the plates. Brush the biscuits with a little milk and sprinkle with vanilla sugar.
Bake in the oven, one plate at a time, 12 to 14 minutes or until cookies just begin to brown. Let cool on the plate.
Note
Vanilla sugar you buy from the store is made of sugar added with 10 % extract of vanilla powder. It is sold in most grocery stores. You can also do it yourself very easily. After you have used a vanilla pod, simply rinse and pat dry thoroughly with absorbent paper. It buries then the pod in a jar of white sugar and leave it there for some time to allow the flavors to release.
Save Print Cookies with Cranberries Recipe Ingredients- 375 g (2½ cups) all-purpose flour unbleached
- 5 ml (1 tsp) of baking powder
- 225 g (1 cup) unsalted butter, softened
- 210 g (1 cup) of sugar
- 10 ml (2 tsp) vanilla extract
- 1 egg
- 150 g (1 cup) of dried cranberries
- Milk, to brush
- 40 g (3 tbsp) of vanilla sugar granulated sugar
- In a bowl, mix the flour and the baking powder. Book.
- In another bowl, cream the butter with the sugar and the vanilla with electric mixer. Add the egg and whisk until the mixture is homogeneous. Add in the cranberries. Using a wooden spoon, stir in the flour mixture.
- On a floured work surface, shape the dough into 2 rolls about 4 cm (1 ½ in) in diameter. Wrap in aluminum foil, twisting the two ends of the paper. Refrigerate for at least 2 hours, or until the dough is firm to the touch. The cookie dough will keep for at least a week in the fridge or 3 months in the freezer.
- Place the rack in the center of the oven. Preheat the oven to 180 °C (350 °F). Line two cookie sheets with parchment paper.
- Unpack and place the rolls on a work plan. Cut into slices 5 mm (¼ inch) thick and spread them on the plates. Brush the biscuits with a little milk and sprinkle with vanilla sugar.
- Bake in the oven, one plate at a time, 12 to 14 minutes or until cookies just begin to brown. Let cool on the plate.
