Wednesday, May 16, 2012

Cranberry cookies

To tell you the truth, I'm not a big cookie fan at all. As the matter of fact, I like to bake more than I like to eat my baked goods. Every now and then, I would bake my favorite cookie recipe for my work family, but rarely I would want to eat it. Everyone at work loved it, everyone .... except myself!

The other day, while searching for  new flavors of  macarons, I came across this very simple to make and yet very addicting to eat cookie recipe. So the next day I went and bought some cranberry to try it out. In less than an hour, I produced a fresh batch of yummy cookies that I actually like to eat. 

At the first bite, you probably won't feel anything special about the taste, but as you go on for a few more bites, I bet you will reach out to get the second one as soon you are done with the first. The taste and the texture of the cookies resemble the taste of shortbread cookies. Not too sweet, but buttery, tangy and addicting.  And also very cute to look at. Don't you agree???

Ingredients: (Adapted from Lisa is bossy)
(Yield about 30 cookies, the original recipe said 35-40)

2 sticks salted butter at room temperature (I used unsalted butter)
1/2 cup sugar (I used about 2/3-3/4 cup, depend how sweet your tooth is)
2 Tbsp milk or cream
1 tsp vanilla
1/2 tsp salt
2 1/2 cups flour
1/2 cup chopped pecans (I used walnuts)
3/4 cup chopped dried cranberries
1/4 cup extra sugar (to roll the cookies in)

Cream butter and sugar until fluffy. Add milk and vanilla - mix. Add flour and salt - mix well. 
Add cranberries and pecans fold in to combine.


Roll into 2 logs about 8 x 1 1/2".  Wrap and chill for 30 minutes in the freezer.  You just want it to be firm enough to cut without misshaping the round cookie. 
Slice cookies about 1/3" thick.  Roll edges of cookie in sugar. Place on lightly greased cookie sheets, or Silpats. Bake at 375F for 15 minutes. Remove and rest the cookies on a rack for 10 minutes before devouring them.

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