Cranberry cookies, fruit cookies

Name: Cranberry cookies, fruit cookies - Madalina D.
Ingredients: 1 cup of oil (200 ml cup) 1 cup of yogurt 1.5 cups of sugar 2 eggs 1 teaspoon of baking soda 1 vanilla or rum essence a pinch of salt 1 cup of cranberries or raisins flour as needed lemon juice (about

Dessert - Cranberry cookies, fruit cookies by Madalina D. - Recipia

I made these cranberry cookies one afternoon when I wanted something quick and sweet-salty. Every time I mix the ingredients, I think about how simple everything is: you don't even need a mixer, just a whisk and two bowls. The dough remains a bit sticky, but it has never stuck to my hands while shaping. The sugar on top gives them a nice crispy crust, while the inside stays soft. Quick Info Total time: about 45 minutes Preparation time: 15 minutes Baking time: 25-30 minutes (depending on the oven and the size of the cookies) Servings: about 20 cookies Difficulty: easy Recipe type: quick cookies, family dessert Ingredients 1 cup oil (200 ml) 1 cup yogurt (200 ml) 1.5 cups sugar (300 ml) 2 eggs 1 teaspoon baking soda Juice from about 1 tablespoon of lemon 1 essence of vanilla and/or rum A pinch of salt 1 cup dried cranberries (or raisins, 200 ml) Flour as needed (the dough should remain slightly sticky) Extra sugar for decoration Preparation method 1. In a large bowl, mix the yogurt with the sugar using a spoon or a whisk until the sugar partially dissolves. There's no need to insist too much, it will dissolve more while mixing with the other ingredients. 2. Add the essences, eggs, and a pinch of salt. Beat lightly like for an omelet. 3. Dissolve the baking soda in the lemon juice (directly in a teaspoon) and immediately add it to the mixture in the bowl. It will foam, which is normal. 4. Pour in the oil and mix everything, then start incorporating the flour gradually. Add flour until you get a slightly sticky dough, not too firm, like for donuts or sweet bread. Don’t overdo the flour, otherwise, they will turn out dry. 5. Finally, add the cranberries or raisins. Mix gently, just enough to distribute them throughout the dough. 6. Break off pieces of dough about the size of an egg (about 50 g each), roll them between your palms into balls, then flatten them slightly, so they are thicker than classic cookies. If the dough sticks to your hands, you can grease them with a little oil, but usually, it’s not necessary. 7. Place sugar in a small bowl and roll each cookie, on one side, through the sugar. 8. Arrange the cookies on a baking sheet lined with parchment paper, with the sugared side up. Leave a little space between them, as they will rise. 9. Bake in the oven at low heat (about 160°C, if using an electric oven) until the cookies are nicely browned on the edges and bottom. It takes about 25-30 minutes, but it depends on each oven. 10. Remove them to a rack or a clean towel and let them cool completely before placing them in a box. Why I make the recipe often It’s the kind of recipe I make when I don’t feel like complicating things or waiting for dough to rise. Simple ingredients, easy dough, and I’ve never had problems with the texture. They keep well for a few days and are great with coffee or as a snack. Tips and variations Tips If you use drier or very dehydrated cranberries, you can soak them in warm water for ten minutes, then drain them well before adding. Don’t add too much flour; the dough should be slightly sticky, not like soft cookies. If you find the dough sticking while shaping, you can quickly grease your palms with a little oil. The cookies should be thicker; otherwise, they will turn out too dry after baking. Substitutions You can use raisins instead of cranberries; the proportion remains the same. In the absence of yogurt, kefir or buttermilk can be used. For flavor, you can use only vanilla, only rum, or a combination. Variations Instead of cranberries, you can try other dried fruits (chopped dates, dried apricots). You can add some chopped nuts if you want extra texture, but it doesn’t change the essence of the recipe. Serving ideas You can serve them as is, with coffee or tea. They are also good as a snack for kids, at school or on trips. They can be placed in a nice box and gifted if you want something homemade. Frequently asked questions 1. What kind of flour is used? White wheat flour, type 000 or 550. I haven’t tried other types of flour for this recipe. 2. Can I add other dried fruits? Yes, raisins, apricots, dates, or any other dried fruits that don’t have a lot of sugar on the outside can be used. 3. How much flour is exactly needed? The amount varies depending on the type of yogurt and eggs. Generally, about 450-500 g is enough, but add it gradually and stop when the dough is sticky, not firm. 4. Can they be frozen? Baked cookies can be frozen, but the texture will not be as good as when they are fresh. If you want to keep them longer, it’s better to store them in a dry place in a closed box. 5. If I don’t have parchment paper, can I grease the tray? Yes, you can grease the tray with a little oil if you don’t have parchment paper. Nutritional values The values are estimated and based on the given ingredients for one serving (one cookie out of a total of 20): Calories: approximately 130 kcal / cookie Protein: 2 g Fat: 5 g Carbohydrates: 20 g Information may vary depending on the size of the cookies and the accuracy of the ingredients used. Storage and reheating Cookies keep well for 3-4 days in a closed box at room temperature in a dry place. If they become too hard, they can be microwaved for a few seconds, but this will change their texture. They are best consumed in the first few days when they have a crispy exterior and a soft center.

Cranberry cookies, fruit cookies

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