By Rui Shen
Homemade cranberry cookies were once popular online because of their cute look and simple ingredients. Besides the great smell, these cranberry cookies are crispy, tart and sweet, which makes them a great option for snack or afternoon tea. Two weeks ago, a friend of mine bought a box of fresh cranberries from the Farmer’s Market and decided to make some desserts with it, so I fortunately experienced the whole process of making cranberry cookies and had a chance to share this recipe.
1 cup unsalted butter
1/2 cup sugar
1 1/2 cups all purpose flour
1/2 fresh cranberries
NOTE: Adjust the amount of ingredients according to your needs. The amounts listed above can make about 50 cranberry cookies.
Preheat the oven to 350℉.
Put the butter in a bowl and allow to come to room temperature. Cut the cranberries into smaller pieces, and add them to the butter. Add the sugar, eggs and cranberries to the butter and combine. Mix in the flour and stir until it turns sticky, just until the flour is incorporated. Mold the mixture into a rectangular column and put it in the refrigerator for three to four hours. If it’s hard to make the rectangle shape because the dough is still too soft, freeze it first for half an hour and adjust the shape then.
Cut the rectangle column into pieces, about 1/4 inch thick. Arrange the cookie slices on a lightly greased, standard cookie sheet, about 1 inch apart.
Bake the cookies for 20 to 25 minutes until they turn golden and crispy. Enjoy!