Cranberry Cookies
No one in my home is really a cookie fan. But I have been baking cookies though not so frequently for gifting it to my cousins and other family members. They all seem to love my cookies and this inspires me to try out more. Though I confess that I am not so creative when it comes to cooking or baking, but I love what I do. Earlier, I used to bake only or the standard butter cookies or choco chip cookies. But after joining HBG, I am more bold with my experiments. I never knew till some time back that cranberries are available in India and I used to add raisins or sultanas in my cookies. But now, I always make sure that I always have a packet of cranberry in my kitchen pantry. The moment we make a plan to visit any of my cousins or relatives, I rush to my kitchen and start baking some cookies. All the cookies in this blog are the result of such trials, adapted and modified according to my taste, availability of ingredients and health aspect.
Ingredients:
- Coarsely powdered oats 50 gm
- Whole wheat flour 50 gm
- Maida/apf 50 gm
- Sugar 1/2 cup or 100 gms or as reqd
- Baking powder 1/8 tsp or a pinch
- Baking soda 1/4 tsp
- Salt a pinch
- Butter 75 gm
- Vanilla extract 1 tsp
- Cranberry 1/4 cup
- Raisins 1/4 cup
- Pista and badam 1/4 cup
- Milk 1-2 tbsp if required
Method:
- Cream the butter and sugar well till its soft and creamy, using an electric beater or a whisk.
- Chop the cranberries, pista, badam and raisins finely.
- Add vanilla extract and the dry ingredients and mix well. Use 1-2 tbsp of milk if required and combine to form a dough. No need to knead the dough.
- Refrigerate the dough for 10-15 minutes.
- Shape the dough as desired and place them on a tray lined with parchment paper.
- Bake them in a preheated oven at 160 degree Celsius for 18-20 minutes.
- Cool the baked cookies on a wire rack and store them in airtight container.
Notes:
- Check your oven temperature and keep an eye on the cookies after 15 minutes or so.
- The cookies will be very soft and crumbly when you take it out of the oven, it will eventually become crisp on cooling.
- You can try using some millet flour along with the above ingredients.
- Once cooled, don’t leave the cookies outside in the open. It will get soggy.
