John Myers
Christmas Cookies: Cranberry Snails
The perfect christmas cookies: cranberry snails recipe with a picture and simple step-by-step instructions.
- 125 g Cold butter
- 75 g Sugar
- 1 pinch Salt
- 250 g Flour
- 1 packet Vanilla sugar
- 2 tbsp Double cream cream cheese
- 1 Pc. Egg
- 150 g Dried cranberries
- 70 g Cherry jam
- 0,25 tsp Cinammon
- 1 pinch Anise
- 1 pinch Ground carnations
- 1 Pc. Protein
- 40 g Hazelnut brittle
- First knead the butter in pieces, sugar, salt, flour, vanilla sugar, cream cheese and egg with the dough hook of the hand mixer, then with your hands to form a smooth dough. Wrap the dough in foil and refrigerate for about 30 minutes.
- In the meantime, roughly mix the cranberries with jam, cloves, anise and cinnamon in the universal food processor. Roll out the dough on a floured work surface approx. 3 mm thick into a rectangle (approx. 20 x 38 cm). Spread the cranberry mixture on top, leaving an approx. 1 cm wide border free on one long side. Carefully roll up the dough tightly from the long side and refrigerate for another 30 minutes.
- Brush the rolling pin all around with egg white, then roll in brittle. Cut into approx. 34 slices. Place the snails on two baking sheets lined with baking paper and bake one after the other in a hot oven at 200 degrees (or fan oven 175 degrees) for about 16-18 minutes. Then let it cool down.
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