This recipe is another baking favorite, moist and chewy with dried cranberry flavor.
喜欢这款酸酸甜甜的蔓越莓口味牛油曲奇。😋
Cranberry Butter Cookies 蔓越莓牛油曲奇
Ingredients :
150g (2/3 cup) butter（牛油）
120g (1/2 cup + 1 tbsp) caster sugar （细砂糖）
1 egg（鸡蛋）- grade A
1/2 tsp vanilla extract （香草精）
220g (1 3/4 cups) plain flour （普通面粉）
1 tsp baking powder （发粉）
1/2 tsp salt （盐）
150g (1 cup) dried cranberries （蔓越莓干）
50g (1/3 cup) ground almond （杏仁粉）
PREPARATION:
Recipe source from: Kathrine Kwa
Happy Baking!
喜欢这款酸酸甜甜的蔓越莓口味牛油曲奇。😋
Cranberry Butter Cookies 蔓越莓牛油曲奇
Ingredients :
150g (2/3 cup) butter（牛油）
120g (1/2 cup + 1 tbsp) caster sugar （细砂糖）
1 egg（鸡蛋）- grade A
1/2 tsp vanilla extract （香草精）
220g (1 3/4 cups) plain flour （普通面粉）
1 tsp baking powder （发粉）
1/2 tsp salt （盐）
150g (1 cup) dried cranberries （蔓越莓干）
50g (1/3 cup) ground almond （杏仁粉）
PREPARATION:
- Preheat oven to 160°C.
- Sift together flour, baking powder and salt.
- In a large bowl with an electric mixer beat together butter and sugar until light and fluffy.
- Beat in egg and vanilla until combined well.
- Beat in flour mixture until combined well.
- Stir in dried cranberries and ground almond and combined well
- Arrange teaspoons of dough about 1 inch apart on ungreased baking sheets and bake in preheated oven at 160°C for 18-20 minuets or until golden.
- Cool cookies on sheets 1 minute and with a metal spatula transfer to racks to cool.
Recipe source from: Kathrine Kwa
Happy Baking!
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