Cranberry cookies

Ingredients for 1 servings:

• 80 g sugar
• 150 g butter, room temperature
• 2 bags of Bourbon vanilla sugar
• 200 g flour
• 100 g cranberries, dried, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 27 minutes

Crispy, yet fluffy and tender. Perfect for gifting or as a quick snack. Even the littlest bakers can help with this!

Using a mixer, cream the butter with the sugar and bourbon vanilla sugar until creamy. Knead in the chopped cranberries and flour with your hands until crumbs form. Shape the crumbs into small, roughly equal-sized balls, then place them slightly apart on a baking sheet lined with parchment paper and flatten them slightly. Preheat the oven to 180°C (top/bottom heat) (160°C fan-assisted) and bake the cookies for about 12-14 minutes. Keep an eye on them towards the end of the baking time; they shouldn’t brown. If the edges start to brown, remove them from the oven. Better before then. The cookies will still be very soft, but this will change once they cool. Carefully remove them from the baking sheet using the parchment paper and let them cool completely on a wire rack, for example. Be careful, the cookies will take on the texture of the base. If you have any leftover cookies, keep them tightly sealed in a box with a lid for several days. Tip: Other dried fruits, chocolate, and nuts go just as well with cranberries. For example, I’ve already tried the cookies with cocoa powder and chopped almonds. I used a little less flour in the dough. Bonus tip: I always make a double batch!