Ingredients: |
Ingredients: • 1¾-2 cups all purpose flour (at least 11-12% protein / sifted)** (220-250 grams)
• ⅔ cup + 1 tablespoon butter (softened) (165 grams)
• ⅓ cup + 1½ tablespoons sugar (caster / fine) (85 grams)
• 1 pinch salt*
• ¼-½ cup dried cranberries
*If using unsalted butter then use ¼ teaspoon salt.
Notes from Cindy: I used the smaller quantities of flour, butter and sugar. It turned out too dry though and I had to add more butter to get the dough to roll out easily. It came out of the fridge like a rock but once I added more butter, a little at a time, the dough worked quite easily. I used salted butter and super fine sugar which is like caster sugar. I also took care to put my cookies in the fridge for a few minutes chilling before baking them. I did use the larger amount of cranberries so there would be lots of cranberry in the cookies.
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Directions: |
Directions: 1. Beat the butter and sugar until creamy, approximately 2-3 minutes, add the sifted flour (start with 1 3/4 cups add the remaining 4 tablespoons if needed one at a time) and the salt, combine, when almost combined add the cranberries and continue to beat with the flat beaters (#2 speed) until a firm dough is obtained, be aware that it does take time to bring it together. If you knead by hand it will take approximately 4 minutes of kneading.
2. Wrap the dough in plastic and refrigerate for 30-60 minutes or even overnight).
3. Remove the dough from the fridge, and if very firm, gently knead, place the dough between 2 sheets of parchment paper and roll to ¼ inch thickness, cut out with round or square cookie cutters, place on the prepared cookie sheets. Sprinkle with sugar before baking if desired. Refrigerate the cookies while the oven is pre-heating, for about 15 minutes.
4. Pre-heat the oven to 320F (160C). Line 1 or 2 cookie sheets with parchment paper.
5. Bake the cookies for approximately 10 minutes. Remove from the oven, let sit 2-3 minutes on the cookie sheet then move to a wire rack to cool completely. Enjoy!
Notes from Author
I recommend adding 1 3/4 cups of flour and adding the remaining 3-4 tablespoons if needed one at a time. Although the dough must be firm and not too wet or the cookies could spread. I have made this recipe at least 3 times now and I use 2 cups of the flour, you may not need it all, also depends on the flour type. You do need time to bring the dough together.
My cookie cutter measured approximately 2 1/2 inches or 6 cm.
Caster sugar is very fine and really makes a difference in these cookies. it melts into the butter so your cookies practically melt in your mouth. If you only have granulated, you can blend it in a food processor until it's finely ground like caster sugar.
Store them in an airtight container. They can keep for several weeks as long as they are in a good container stored in a cool, dry spot.
Yes, the baked cookies freeze great. Place them in a freezer container and separate the layers with parchment paper. They will keep for up to three months.
If you prefer to slice and bake, then freeze the dough formed into 2 logs, be sure to wrap it well and place in a freezer safe bag, thaw it enough that the knife will slice through it, and bake. If it's still a little frozen, it may take a couple of extra minutes to bake. Or freeze the dough ball, thaw then roll and cut. It will last 2 months in the freezer. |
This recipe for Easy Cranberry Shortbread Cookies is from