How to make cranberry cookies. Get the Recipe: Viennese Cookies or Grated - With Fruit Puree and Cranberries
Sweet and sour cookies with cranberries are a fabulous treat: light cream with snow-white coconut edging and red berry patterns.
It crunches and crumbles easily. Crushed cranberries are the main component of the dough and determine the taste of the baked goods. The flour is mixed with the coconut flakes to create an unusual texture. According to the recipe, cranberry cookies are served with strong coffee.
Recipe Ingredients:
- cranberries - 200 gr.
- eggs - 3 pcs.
- flour - 200 gr.
- sugar - 100 gr.
- coconut flakes - 5 tablespoons
- baking powder - 1 teaspoon
- icing sugar - 1 tablespoon.
Cranberry cookie recipe. Cooking photo:
Presence cranberry juice gives the baked goods an amazing taste. Sour notes prevail, but they are "soft" and "caramel". Any cranberry is suitable: fresh, frozen.
The berries are washed, let the water drain.
A quarter of the berries are left for decoration, the rest is chopped with a blender. In order for the berry mass to lose a little moisture and become homogeneous, put the pan on low heat for 1-2 minutes. It is not necessary to boil longer, as the cranberries can burn. Try this delicious cranberry muffin too.
Egg yolks beat with sugar. In this recipe, it is necessary to achieve dissolution of the crystals, but do not try to get a snow-white mass.
Whipped yolks are poured into a saucepan with cooled cranberries. Add 3 tablespoons coconut flakes, the remaining shavings are used to decorate the cookies. Flour and baking powder are added to the dough.
Stir the dough, a thick structure is obtained.
Whisk egg whites to a thick foam. Such an alternate addition of yolks and proteins in the recipe allows you to get a special type of baking, the cookies will look like both a biscuit and a meringue at the same time. Sugar cranberries are another delicious recipe.
The proteins are poured into the berry dough, it immediately brightens. Two tablespoons of proteins are left, they will be needed after baking. These proteins are poured into a cup and refrigerated.
The dough is stirred. Cover the baking sheet with baking paper to prevent the finished biscuits from sticking to the metal. Spread pink cakes on a baking sheet, height - 1-2 centimeters. Several berries are placed on each cake, pressing them into a soft dough.
Butter Cookies with Cranberries and Nuts April 11th, 2011
You may not believe me, but I have never baked, not just a shortbread, but even a simple one butter biscuits... Yesterday, in search of "something simpler", I dug up a cookie recipe from the accountant Sonya buxgalter_sofi and got down to business. I didn’t regret for a minute - and it’s easier to cook, and it turns out very tasty.
But Sonya and I disagreed with the quantity - she makes 35-45 pieces, and I have about 25. Apparently, she cut them thinner.
To make cookies, Sonya advises taking
170 g soft butter
1/2 cup (60 g) powdered sugar
50 g (1/4 cup) sugar
1 teaspoon vanilla or 10 g vanilla sugar
1 egg
1.5 tablespoons sour cream
zest of one lemon
330 g (2 + 1/3 tablespoons) flour
70 g (1/2 tbsp.) corn starch*
100 g pistachios (dry and crush into large pieces)
75 g dried cranberries or cherries
I didn't have corn starch, and I naively replaced it with potato.
And instead of pistachios, I used walnuts.
2 baking sheets lined with baking paper
One baking sheet was enough for me.
Oven temperature-170 gr
Baking time 20 min.
Beat butter, icing sugar, vanilla sugar, zest, egg and sour cream with a mixer until creamy for a couple of minutes.
Poured flour and starch into the resulting mass and kneaded for another 2 minutes.
Divided the dough into 2 parts.
Spread the dough out on cling film and rolled 2 sausages, about 20 cm long. Put the sausages in the freezer for 1 hour. 
From the frozen dough, I cut a cookie (1.5 cm wide) with a sharp knife and laid it out on a baking sheet.
Baked in a preheated oven for 30 minutes.
I cooled the finished cookies on a wire rack.
Marginal notes.
In the warm state, the taste of starch is very clearly present, but when the cookie cools down, this unpleasant moment disappears. The whole point, apparently, in my stupid replacement for potato starch... We need to look for a corn one. In general, the recipe is excellent, and as always, many thanks to Sonya !!!
Hello dear lovers of sweets)).
"All ingenious is simple!" This is how this recipe can be characterized. Cookies cook quickly and are eaten even faster. It includes a small list of products that can be found in every family.
Let's get down to cooking.
You can take any filling: jam, jam, mashed potatoes, berries.
I use applesauce and cranberries for these purposes.
1) Add cranberries to the puree for sourness.
2) Rub lemon zest... It gives the filling a pleasant aroma.
3) Add to cranberry puree. Since cranberries are sour, do not forget to add granulated sugar, about 1/4 cup. And grind with a blender until smooth.
4) Such an appetizing filling turned out.
1) We take 200 grams of butter (can be replaced with margarine), knead it with a fork. The oil should be melted.
2) Add 1 cup granulated sugar and grind well.
3) Then add 1 chicken egg to this mixture and rub it as well.
4) Salt.
5) We quench 1 teaspoon of baking soda with vinegar and add to the future dough.
6) Sift 3 cups (approximately 480 grams in total) wheat flour and mix in small portions with the dough.
We place this mass on a dough plate.
Add the rest of the flour and knead the tough dough. The main thing is not to overdo it with flour, otherwise it will crumble and you will not be able to roll out the bottom layer for the cookies.
7) Divide the dough into 2 unequal parts. We give the smaller part the shape of a cylinder (it will be more convenient to grate it), put it in a plastic bag and then in freezer to freeze the dough.
8) Prepare a place for baking cookies. To do this, cut off the parchment paper of the desired size and mark, pressing with your fingernail, the estimated size of the cookie sheet.
9) Transfer a sheet of parchment to the table, place a large unfrozen part of the dough on it and roll it out, forming the bottom layer of cookies about 3 millimeters thick. I draw your attention to the fact that we do not grease the parchment paper with oil, since the dough is already greasy.
10) Transfer the parchment with the dough back to the baking sheet, adjust the dimensions and pour the filling onto the dough.
11) Spread the filling in an even layer so that it covers the entire dough.
12) We take out the second part of the dough from the freezer and three on a coarse grater, trying to evenly cover the entire filling.
13) We send the baking sheet to a preheated oven at 180 degrees for 30 minutes. If you are using thick jam, you will need less time to bake. I have a liquid filling, so the cookies take longer to bake.
14) After checking the readiness of the cookie, we take it out of oven, together with parchment paper we place on the table and cut into pieces of the size you need while still hot.
Here we have such yummy)).
Bon Appetit!
Cooking time: PT01H00M 1 h.
Estimated Serving Cost: RUB 16
it fragrant biscuits, like all festive baked goods for the New Year and Christmas, fragrant with spices and spices. The perfect combination sweet and sour cranberries with refreshing ginger, spicy cinnamon and nuts will impress you. And if you do not have a lot of time to prepare complex cakes for the New Year holidays, then this recipe will definitely come in handy, because you can make these cookies in advance, even a week before the holidays, simply by freezing it like a semi-finished product in the freezer, and at the right time get it and bake ...
Such cookies are also perfect for a sweet gift, just put it in a beautiful box, tie it with a bright ribbon, and sweet gift DIY is ready!
So, for the cranberry and nut holiday cookies, we need the products on the list. First, let's prepare curd dough... For him we will take flour, cottage cheese, butter, yolk, vanillin, sugar, some salt and baking powder.
Sift the flour, add vanillin, baking powder and salt to it.
Mix cottage cheese with yolk chicken eggs and sugar.
Chop the cold butter into cubes and add to the flour. Mix the butter and flour with a fork, grinding everything into crumbs.
Then add the curd mass, mix everything with flour and butter crumbs, we get such a dough, you don't need to stir it for a long time.
Wrap the dough in foil and put it in the refrigerator for about 40 minutes. In the meantime, let's make a cranberry filling from the following products ...
My fresh cranberries, pour into a blender. Peel the ginger and cut it into small cubes, we need 2 tablespoons of ginger.
Grind the ginger and cranberries in a blender and transfer to a bowl. Add sugar and boil over low heat for about fifteen minutes.
Remove the boiled cranberries from the heat to cool and thicken. Then grind the dried cranberries with nuts and cinnamon with a blender. Do not mix these two parts of the filling.
We take the dough out of the refrigerator, divide it into 2 parts, put one in the refrigerator again so that the dough does not heat up when room temperature... Roll out one part of the dough into a rectangle. We coat with thickened fresh cranberry filling. Put the filling of dried cranberries with nuts on top. The filling should be thick!
We turn everything up into a roll. We wrap cling film and put it in the freezer for half an hour if you bake it on the same day. In the same form, it can be frozen for future use, so that at any time you need to get the blank and bake cookies. We do the same with the second portion of the dough.
After half an hour, we take out our workpiece, remove the film, the roll should be very dense so that it does not wrinkle during cutting and the shape is not lost. Lubricate the roll with protein and sprinkle with brown sugar.
Yes, do not forget to preheat the oven to 180 degrees. We lay out the quickly cut cookies on parchment. We send a baking sheet with cookies to hot oven.
We bake until light blush, my oven copes with this task in 10 minutes. The finished biscuits will be very soft and may seem like they are not done, but they are not. Feel free to get the baking sheet out of the oven, otherwise you run the risk of overexposing it, you should not ruin it too much. Shifting holiday cookies with cranberries and nuts on a plate.
The dough of these cookies turns out to be tender and just melts in your mouth, and the filling is truly New Year's - the refreshing taste of ginger and spicy cinnamon does their job! You can change the filling to taste, for example, you can take dates or figs, but use spices by all means! Happy New Year holidays to you!
For the cranberry filling, combine the cranberries, sugar, starch and zest of 1 orange in a small saucepan.
Put on medium heat and bring to a boil. As soon as it boils, reduce the heat a little more and boil the cranberry mixture until thickened. This will take up to 10 minutes. Set aside - let it cool.
Grate cold butter on a coarse grater.
Sift flour and mix with icing sugar.
Pour the sweetened flour into the grated butter and knead the dough. If the mass seems too crumbly, and it will be difficult to collect into a lump, then to facilitate the kneading, you can add a tablespoon cold water or orange juice.
Divide the dough into 2 unequal parts - 1/3 and 2/3.
Roll out most of it into a layer according to the size of a baking dish (I have a square shape 23x23) and put it in it. To make it easier to take out the baked goods, line the baking dish with parchment paper.
Place the form in the freezer for 10 minutes. This is necessary so that the dough, once in the hot oven, immediately "grabs" and begins to bake. If this is not done, it can melt and separate due to the high content of butter.
Wrap a smaller piece of dough in plastic wrap and put it in the refrigerator.
Heat the oven to 180 degrees.
Remove the dough pan from the freezer and often prick the dough with a fork - this will not swell when baking.
Bake sand base about 15 minutes until light golden brown. When ready, remove from the oven (but do not turn it off yet) and leave the baked goods to cool slightly.
To prepare creamy filling... To do this, mix cream cheese with sugar, sour cream, egg and vanilla essence until smooth.
First spread over the cooled shortcrust cake butter cream, and then spoon out the cranberry jam.
