John Myers
Cranberry and Almond Cookies
The perfect cranberry and almond cookies recipe with a picture and simple step-by-step instructions.
- 150 g Cranberries
- 100 g Almonds in pens
- 150 g Chocolate white
- 150 g Sugar brown
- 50 g Sugar
- 1 Egg
- 1 tsp Vanilla extract
- 170 g Soft butter
- 250 g Flour
- 2 tsp Strength
- 1 pinch Salt
- 1 tsp Baking soda
- In a large bowl, stir the softened butter together with the two types of sugar until creamy. Then add the egg and the vanilla extract and stir everything into a mixture.
- In a separate bowl, mix the flour with the starch, salt and baking soda and gradually add to the butter and sugar mixture. Mix everything to a homogeneous mass.
- Roughly chop the white chocolate and fold into the dough together with the cranberries and the pinched almonds. Cover the dough with cling film and let it rest in the refrigerator for at least 1 hour.
- Cover a baking sheet with parchment paper and form a ball from 1 well heaped teaspoon of dough and distribute it on the baking sheet at a distance of approx.
- Bake the cookies at 190 ° C for 8 minutes (the cookies may still look too light, but will be perfect after 8 minutes). Enjoy your meal!
Facebook Comments