Easy Cranberry Cookie

• Vegetarian

• Produce

  • 1/4 cup Cranberries, dried

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/2 cup Powdered sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla essence or vanilla extract

• Dairy

  • 1 cup Butter, unsalted

Found on naivecookcooks.com

Description

Ingredients

• 1 cup unsalted butter, at room temperature
• 2 cups all-purpose flour (maida) (You can also make them half whole wheat and half All Purpose Flour)
• ¼ teaspoon salt
• ½ cup powdered sugar
• 1 teaspoon vanilla essence or vanilla extract
• ¼ cup dried cranberries, chopped

Directions

• In a large bowl, sift together the flour and salt.
• In another bowl, cream butter and sugar until light and fluffy.
• Mix in the flour mixture, vanilla and dried cranberries until just incorporated.
• Gather dough together and keep it in the bowl covered and refrigerate for about 20-30 minutes to chill. This will make it easier to roll and cut the cookies.
• Preheat oven to about 180 degrees C (~350F) . Line a baking tray with parchment paper or silicon mat.
• Roll out the dough to ¼ inch thickness. Cut the dough into desired shapes using a cookie cutter. Place on the prepared baking tray and keep in the refrigerator for about 10 minutes. This will help your cookie keep its shape and not spread while baking.
• Bake the cookies for 10-12 minutes or until cookies turn lightly brown on sides.
• Remove from oven and let the cookies cool a few minutes on the baking sheet. They will be soft when you take them out of the oven. Transfer them to a wire rack to cool completely and then store in an airtight container.
• This dough also freezes well if you don’t wish to bake all of the cookies together.