Tender cookies with white chocolate and cranberries

Name: Tender cookies with white chocolate and cranberries - Ludmila B.
Ingredients: 120 g quality butter (soft) 80 g granulated or powdered sugar. (I used powdered) 1 pinch of salt 1 egg yolk (I used free; range) 150 g flour 1/2 packet of baking powder 100 g quality white chocolate 100 g dried cranberries

Dessert - Tender cookies with white chocolate and cranberries by Ludmila B. - Recipia

I happened to have some good butter, some dried cranberries, and white chocolate on hand, so I made these cookies again. I discovered them in a recipe magazine and have been making them ever since. They don't require much work, no mixer is needed, just a wooden spoon and a little patience in the oven. Quick Info Total time: about 30 minutes Preparation time: 10-15 minutes Baking time: 15 minutes Servings: 16-18 cookies, depending on how large you make them Difficulty: easy Recipe type: tender cookies, suitable for holidays or quick snacks Ingredients 120 g quality soft butter 80 g granulated sugar or powdered sugar (I prefer powdered, it mixes easier) 1 pinch of salt 1 egg yolk 150 g white flour 1/2 packet of baking powder 100 g white chocolate (coarsely chopped) 100 g dried cranberries Preparation method 1. In a bowl, put the soft butter, sugar, and salt. Mix with a wooden spoon until you get a creamy mixture. No mixer is needed; it works easily with a spoon, especially if the butter is at room temperature. 2. Add the egg yolk and continue mixing until well incorporated. 3. Put the baking powder over the flour and mix them with a fork to distribute the baking powder evenly. 4. Chop the white chocolate into coarse pieces. They don't have to be equal or too small. 5. Add the flour to the butter and sugar mixture, then the chopped chocolate and cranberries. Mix everything with the wooden spoon until you have a soft, homogeneous dough. 6. Preheat the oven to medium temperature (around 180°C). 7. Prepare a tray with baking paper. Take spoonfuls of the mixture and place dollops of dough on the tray, leaving space between them. Do not shape the cookies; they will take shape while baking. 8. Place the tray in the preheated oven and bake the cookies for about 15 minutes. During baking, they will flatten a little. When you see that the edges have browned slightly, they are ready. 9. Remove the tray from the oven and let the cookies cool on the tray, as they are very tender at first. Once cooled, transfer them to a rack to firm up a bit. Why I make this recipe often They are quick to prepare, tender, and the ingredients are easy to find. The cookies last well for a few days and are perfect when I need something sweet without complications. No special utensils are required. Tips and variations Tips Use quality butter. The taste depends a lot on the butter, and some types leave a heavy taste. Don't leave them in the oven too long; they harden quickly if overbaked. Stay near the oven towards the end to avoid burning the edges. If you prefer less sweet cookies, you can reduce the sugar by half, especially since the chocolate is sweet. Substitutions Sugar can be replaced with brown sugar, but the texture will be slightly different. If you don't have cranberries, you can use raisins, but the taste won't be as tart. White chocolate can be replaced with milk chocolate, but the result will be sweeter. Variations If you want, you can add grated orange peel or a little vanilla. The cookies can be decorated with a little melted chocolate after they have cooled, but it's not necessary. You can halve the mixture if you don't want a whole tray. Serving ideas The cookies are good plain, with tea or coffee. They can be placed on Christmas platters. They keep well in a sealed box and can be given as a gift. Frequently asked questions 1. Can I use salted butter? I do not recommend it, as there is already salt added in the recipe, and it may turn out too salty. 2. Can they be made without chocolate? Yes, but they will be simpler. You can increase the amount of cranberries or add nuts. 3. Can I replace the yolk with a whole egg? No, for the tender texture, only the yolk is used. A whole egg would change the structure. 4. Can the cookies be made without baking powder? The result will be denser. Baking powder helps with tenderness. 5. What kind of flour should I use? White flour, type 000. I do not recommend whole wheat flour for this recipe. Nutritional values Approximately, one cookie has about 110-120 kcal, with 4-5 g of fat, 16-17 g of carbohydrates, and 1 g of protein. The chocolate and cranberries increase the sugar content. The information is approximate and may vary depending on size. Storage and reheating The cookies store well in a sealed box at room temperature for up to 4-5 days. Reheating is not recommended, as they become hard. They are better after cooling completely, when they firm up a bit but remain tender inside. If you want to keep them longer, you can freeze the raw dough, not the baked cookies.

Tender cookies with white chocolate and cranberries

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