Declare Your Truth. Be who you are and say what you feel. Because those who matter don’t mind and those who mind don’t matter. -Dr Seuss.
I wish I could find one of those heart shaped cookie cutter, but all I can find last January is cookie cutter with the shapes of christmas tree, bell, angel and stars. Very christmasey. So I do what I do best: inconsistent shapes.
CRANBERRY BUTTER COOKIES
makes 35 cookies
(adapted from technicolourkitchen/ Martha Stewart’s Cookies)
226 gr soft butter, room temperature
3/4 cup sugar
2 cups all purpose flour
1 tsp vanilla extract
1/4 tsp salt
1/2 cup cranberry, minced
- Preheat oven to 160 C
- In a tall (and large) bowl, whisk the butter and sugar. And slowly add in the flour, vanilla extract, salt & cranberry.
- Turn dough onto a parchment paper and covered with another parchment paper on top. Using a rolling pin, roll out to 5 mm thickness. Put the dough into fridge for half hour.
- Using your cookie cutter, make shapes. Or cut into 4 cm by 4 cm shapes. If the dough starts to be soft, put into freezer for 5 mins before baking.
- Bake in oven for 15-20 mins, till edges turns a golden brown. Cool completely over wire rack.
It didn’t turn out as good as Walkers short bread cookies, of course. I love their ginger version. But it will do. Easy on the pocket and the cranberry adds a burst of sourness into a sweet cookie and a touch of glamour. Perfect to company tea or morning coffee.