Peanut cookies with cranberries

Ingredients for 1 servings:

• 300 g flour
• 100 g sugar, brown
• 1 pinch of salt
• 150 g peanuts, roasted (not salted!)
• 120 g cranberries, dried
• 150 g peanut butter or peanut butter
• 150 g butter
• 1 egg(s)

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

not so sweet year-round cookies, crunchy and fruity

First, roughly chop the peanuts and cranberries. Then mix both with flour, sugar, and salt. Add the peanut butter, butter, and egg and knead everything together. If the dough is still too crumbly, add another 1-2 tablespoons of milk if necessary. Now shape the dough into a thick sheet (3 cm thick), e.g., about 15 to 16 cm wide and about 28 cm long. Wrap the sheet in foil and chill for about 30 minutes. Next, cut the sheet into about 5 cm wide strips, and then cut these into about 7 to 10 mm thick slices. Bake the slices on baking paper in a preheated oven at 180°C for about 8-12 minutes, until they begin to take on a light golden hue. Let cool and store in tins. I made 69 cookies, but this depends a lot on how you cut the cookies.