Cranberry Shortbread Cookies
Monday, January 7, 2013
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I wonder where the time gone by and I’m still wonder.... sitting in my bench while the rains over pouring, accompany with cup of tea and my cranberry cookies.
Yes, I can’t believe it’s now another new year and I just think that the earth spinning too fast.
So many things happened in the past year, beside my hectic life as a wife and a mom I’m occupied with some project until I have NO chance to make a new post, a Christmas post just to say Merry Christmas and Happy Holiday to all of you.
Howsoever, the past year has been an amazing one for me, the year filled with challenges, valuable experiences and lots of new lesson I’ve gained.
I'm all grateful to what I have and being what I am today…
Im here now, having all my time to make it up, Its never too late to wish you Happy New Year 2013, Im sure you have amazing one up there!
Its like obligatory if I have to bring a recipe to share, even though it just a simple one.
I made these Cranberry eggless shortbread cookies for the previous Christmas and I have to admit that some pictures are made before Christmas, as I said unfortunately I have no chance to post on the actual day when it festive season comes--The season to be Jolly that filled with Joy!
I adapt the recipe form Madhuram Eggless Cooking, I just love these cookies so is my son.
These dainty cranberry shortbread cookies tastesdelicious and the dried cranberry gave it a nice chew too.
These dainty cranberry shortbread cookies tastesdelicious and the dried cranberry gave it a nice chew too.
To be honest, Im glad that the recipe has never let me down, not even once!
it’s a feast to the eyes as well, we were all happy to have them for our nibble for our Holiday Season.
Well, I would like to say thanks to all of you, for your support-thank you for coming here, liking my photos, writing comments/email, giving feedback and your thoughts, I do appreciate all!
Wishing you all the very best in 2013!
Cranberry Shortbread Cookies
makes 33-34 cookies
Ingredients
2 Cups All Purpose Flour (I use kunci biru flour: is a low-protein flour)
1/4 Cup Cornstarch
1 Cup Dried Cranberries
1/2 Teaspoon Salt
1 Cup Softened Butter
1/2 Cup regular granules sugar
1 Teaspoon Vanilla Extract
Method
Preheat oven to 350F/180C for 15 minutes. Line cookie sheet(s) with parchment paper.
In a bowl combine together the flour, salt and cornstarch. Set aside.
In another large bowl, beat butter, sugar and vanilla using an electric mixer on medium speed, until light and creamy. This may take about 4-5 minutes.
On low speed, gradually add flour mixture, beating until blended. Using your hands, knead to form smooth dough.
Add the cranberries and knead well.
Scoop out tablespoonfuls of dough or using smallest size of an ice cream scoop and drop it about 2 inches apart on prepared cookie sheet. You may choose to flatten the dough very lightly using the back of the spoon or just give it a quick roll and leave it as it is.
Bake in the oven for 16-18 minutes or until lightly browned around edges.
Cool for 5 minutes on sheet, then transfer to a rack and cool completely.
My notes:
I don’t have a very big oven, so I was not able to bake all the cookies in one go and what I did was, I scooped out all the dough into single cookie shape using an ice cream scoop, placed them in lined baking tray, I baked the first batch and I chilled the rest in the fridge.
I baked the remaining batches until all cookies are done.
