Cranberry Shortbread Cookies
Cranberry Shortbread Cookies are sweet, buttery, and citrusy with a crumbly texture and a pleasant burst of tartness from the dried cranberries. Cranberries and orange come together in this shortbread is such a wonderful holiday flavor combination. They are a slice-and-bake cookie, easy to make, and a recipe that you want to add to your list of Christmas Cookies.
Note.
- Salah satu bahan utama kue shortbread adalah mentega! Tolong jangan gunakan margarin.
- Penting mentega dalam keadaan lembek tapi jangan sampai meleleh karena akan membuat kue menjadi flat saat dipanggang.
- Saya tidak menyarankan membuat Cranberry Shortbread Cookies tanpa mendinginkan adonan di kulkas. Mendinginkan adonan merupakan langkah penting karena akan mengeraskan adonan (dalam hal ini mentega). Hal ini membantu kue mempertahankan bentuknya saat dipanggang, sehingga menghasilkan bentuk dan tekstur yang lebih baik. Adonan dapat disimpan di lemari es hingga 3 hari sebelum memotong dan memanggang kuenya!
- iris adonan setebal 1/4 ichi jangan terlalu tipis karena akan melebar saat dipanggang.
Selamat menyongsong hari Natal dan Tahun Baru.
Jackie | Balaclava
CRANBERRY SHORTBREAD COOKIES
225 butter ½ cangkir / 50 gula halus
1 sdt vanila
1 sdt kulit jeruk
1 ¾ cangkir / 220 g tepung terigu
½ cangkir / 64 g tepung maizena
¼ sendok teh garam
1 cangkir (65 g) cranberry kering, cincang
In the bowl add butter and sugar. Mix it using a spatula until creamy. Add vanilla and orange zest. Mix until incorporated. In a separate bowl, whisk together flour, cornstarch, and salt.
Gently fold in cranberries.
Add dough to a lightly floured work surface and roll into a 6-inch log, about 3 inches in diameter. Wrap in plastic and seal the ends. Place the dough in the refrigerator to chill for 1 hour, or until firm.
When ready, preheat the oven to 170C. Line 2 large baking sheets with parchment paper.
Remove the dough from the refrigerator and place it onto a cutting board. Slice into ¼-inch cookies and place cookies onto a lined baking sheet about 1 inch apart.
Bake 12-14 minutes, or until lightly browned. Let the cookies rest for 5 minutes before transferring them to a wire rack to cool.
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