John Myers
Ingredients for 1 servings:
- 500 g flour
- 250 g butter, soft
- 2 tsp, leveled baking powder
- 150 g sugar
- 1 packet of vanilla sugar
- 2 eggs
- 10 drops of bitter almond flavor
- 1 tsp lemon juice
- 4 tbsp orange juice
- 2 handfuls of cranberries, dried
- 1 egg yolk
- 1 tbsp milk
Instructions
Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes
Sift the flour and baking powder into a bowl. Add the eggs to the center of the flour. Sprinkle the sugar and vanilla sugar over the flour. Add the lemon juice and bitter almond extract. Sprinkle the butter in small pieces over the flour. Chop the cranberries in a food processor and add them to the baking mix. Pour in the orange juice. Knead everything into a smooth dough, then wrap in plastic wrap and let rest in the refrigerator for 30 minutes. Preheat the oven to 180°C. Roll out the dough on a lightly floured surface or a silicone baking mat to a thickness of about 0.5 cm and cut out shapes as desired. Mix the egg yolk with the milk. Place the cookies on a baking sheet lined with baking paper and brush thinly with the egg-milk mixture. Bake the cookies on the middle rack for about 8-10 minutes. Be careful not to let them overbrown; they’re golden yellow when golden! I made about 50 cookies from the dough. If you like, you can decorate the cookies as you like. However, I think they taste delicious on their own. They’ll keep for several weeks in a metal tin.
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