|photo from my youtube-video holiday recipe: cranberry shortbread cookies|
One of my favorite recipes around the Holidays:
Cranberry shortbread cookies with honey, instead of sugar.
The creamier texture while mixing the ingredients is already much nicer than the sugar-version.
I personally prefer these over typical Christmas cookies with refined or other artificial sugars.
160 g soft butter or margerine
1/2 teaspoon salt
45 g organic honey
(optional 1 vanilla pod)
225 g flour
about 80 g dried cranberries, chopped into smaller pieces
optional: a few drops of lemon juice, rum flavor, orange zest
Baking time: 10 minutes
at 180 degrees (356 °F) two-sided heat
Mix butter, honey, vanilla, and salt in a bowl until its creamy. Add the flour, then the cranberries. Whisk with the hand mixer until the dough is homogenous and then wrap it in plastic wrap.
Put it in the fridge for about an hour.
Roll out the dough thinly on the floured counter and cut out the pieces with a form of your choice.
Lay them down on a sheet with baking paper and bake in the pre-heated oven- middle bar- for about 10 minutes.