Description
Lemon-cranberry cookies: lean and normal. Crispy, sour-sweet cookies with aroma of lemon and berries, so delicious and easy. In addition, it can be done, and fast, if you knead the dough with vegetable margarine, regular if you use butter.
Ingredients
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Flour
240 g
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Butter
115 g
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Brown sugar
225 g
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Leavening agent
0.5 tsp
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Lemon peel
1.5 Tbsp
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Lemon juice
1.5 Tbsp
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Cranberry
0.5 cup
Cooking
In a bowl of cold margarine or butter, cut into cubes or chips toss in the flour.
Grind the mixture into large crumbs
and add the sugar. Again all carefully mix.
Now to the mixture add the baking powder, lemon zest, juice and 1 tbsp water. Knead the dough and, if necessary, you can add a little more water.
At the end of the input cranberries, knead and roll the dough into a ball. Send it in the refrigerator for at least 30 minutes. That is, if you have dried cranberries.
I have the berry frozen. I divided the dough into 2 parts. In the first part, I added half the berries and 2 tbsp flour, and secondly, nothing added. Both tests separately, I was rolled into a ball and sent in the fridge.
Take out the dough from the refrigerator and roll out into a layer with a thickness of 5 mm.
Cut the mold of cookies, making the middle a bit and put the berry. Put biscuits onto greased baking sheet and bake in a preheated oven at 180 C for 15-20 minutes until Golden color cookies.
The cookies are ready! If you store the cookies in an airtight container — it will stay crispy. If it is saturated with moisture, it becomes a bit softer. Bon appetit!
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