Cranberry Cookies




Rating: 3.53 / 5.00 (19 Votes)


Total time: 45 min

Servings: 20.0 (servings)

Ingredients:













For the sugar cream:







Instructions:

For the cranberry cookies, first cream the butter until thick and peaks form. Add vanilla sugar, salt, raw sugar, egg and crème fraîche and mix briefly.

Chop the pecans. Mix half with flour and baking powder. Add and mix together to form a dough. Chill for 30 minutes.

Preheat oven to 180 °C. Divide dough into portions. Shape into patties of about 6 cm ø. Place on a baking sheet lined with baking paper.

Bake in the lower half of the oven for 12 minutes. Let the cranberry cookies cool.

For the sugar cream, heat butter until it turns hazelnut brown. Remove from kitchen heat. Stir in raw sugar, then water. Mix with confectioners’ sugar and vanilla flavoring. Chill in a tall mug. Beat with a hand mixer until pale and creamy.

Spread on cookies.

Toast remaining nuts. Let cool. Sprinkle over sugar cream with berries. Dust the cranberry cookies with powdered sugar.

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