Cranberry cookies with rose water

Ingredients for 1 servings:

• 75 g cranberries, dried
• 1 tsp lemon zest
• 1 tbsp oat flakes, fine
• 3 tbsp rose water
• 150 g butter, soft
• 100 g powdered sugar
• 1 pinch of salt
• 1 packet of vanilla sugar
• 1 egg yolk
• 200 g flour
• ½ tsp baking powder
• 1 tbsp milk
• 75 g powdered sugar
• 1 tbsp rose water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Finely chop the cranberries and mix with the lemon zest, oats, and rose water. For the dough, beat the butter with a mixer (whisk attachment) on high until smooth. Gradually stir in the powdered sugar, salt, vanilla sugar, and egg yolk (medium speed). Mix the flour with the baking powder and stir in. Finally, add the cranberry-oat mixture and the milk and mix briefly. Preheat the oven to approx. 160°C (top/bottom heat), approx. 140°C (fan oven). Using 2 teaspoons, place walnut-sized heaps of dough onto a baking sheet lined with baking paper, leaving some space between them as the cookies will spread slightly. Bake in the preheated oven for approx. 20-25 minutes until light brown. Then let cool. For the garnish, mix the powdered sugar with the rose water to create a thick glaze. Top each cookie with about 1/2 teaspoon of glaze. The recipe makes about 40 cookies.