Christmas Cranberry Cookies
Christmas Cranberry Cookies
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Christmas Cranberry Cookies

Preparation
15 MIN
Cooking
12 MIN
Chilling
2 H
Makes
5 dozen
Freezes
Partager

Ingredients

Preparation

  1. In a bowl, cream the butter, sugar and vanilla with an electric mixer until light and fluffy, about 5 minutes. Add the egg and stir to combine. Add the cranberries.
  2. In another bowl, combine the flour and baking powder. Stir in the previous mixture with a wooden spoon.
  3. On a work surface, roll the dough into two logs, 1 1/2 inches (4 cm) in diameter. Wrap in aluminum foil and refrigerate for at least 2 hours.
  4. With the rack in the middle position, preheat the oven to 350 °F (180 °C).
  5. Remove the dough from the refrigerator. Unwrap and place the logs on a work surface. Cut into ¾-cm (1/3-inch) thick slices and place the slices on a baking sheet lined with parchment paper. Brush the cookies with a little milk and sprinkle with the vanilla sugar.
  6. Bake for about 12 to 14 minutes or until the cookies begin to brown.

Note

Well wrapped, this cookie dough will keep for at least 1 week in the refrigerator. You can then bake a few cookies at a time, as wanted.

Vanilla sugar can substitute regular sugar in the preparation of pastries. It can also sweeten custards, whipped cream, coffee or hot chocolate. Store-bought vanilla sugar is made of fine sugar with 10% of vanilla powder added. You can also make it yourself. It's simple. After using a vanilla bean, just rinse and pat it dry with paper towels. Bury the pod in a pot of white sugar and leave it there for some time to give the flavors a chance to permeate.

Comment

  1. The cookie dough is too dry and crumbly. How can I fix it?

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