Cranberry Cookies

Sort of a copycat of Zhongwang’s little cookies?

Making them is actually really simple.

The ingredients: butter, dried cranberries, cake flour, powdered sugar, eggs.

First melt the butter and mix it with the powdered sugar. I didn’t have powdered sugar, only granulated white sugar, and I couldn’t be bothered waiting for the butter to soften, so I just grabbed a small pot, threw the butter and sugar in, and heated it on low. Once melted, pour it out.

Then add beaten egg. It has to be beaten first — don’t crack it in and try to beat it in the bowl, it won’t come together.

Now you can add the dried cranberries. If any are too big, chop them up a bit.

Stir them in, and once it’s more or less mixed, start adding the cake flour little by little, stirring as you go, until it comes together like dough.

Find a mold, or just shape it by hand — make it into a log and freeze it for about 30 minutes.

When you take it out it’ll be rock hard…

Then slice it and lay the slices on a baking tray.

Bake at around 165°C for about 18 minutes and they’re done. They’re very hot straight out of the oven — let them cool before eating.

Taste was decent this time, just not sweet enough. I was too conservative with the sugar. Also felt like I used too much butter — the cookies weren’t crisp enough. I’ll improve next time.

Most importantly: there’s no need to chop the dried cranberries yourself at all. Chopping them made the cookies look ugly as hell…