
Almond Cranberry Cookie

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As Christmas is about 3 weeks away, I think it is time to start making some new flavoured cookies for sampling. Not only for Christmas but also for Chinese New Year which falls on 23 Jan 2012. How time flies. In less than two months, we'll be celebrating Chinese New Year. For today's Almond Cranberry Cookies, I used the leftover cranberries from my Cranberry Yogurt Chiffon Cake. The recipe was adapted from the book of ?????100??????. These cookies are made using the rub-in method just like for short crust pastry. You don't need a mixer to mix the ingredients, very easy! The crunchy cookies have an almond aroma and a slight tangy taste of cranberries. I would prefer to add in a little more dried cranberries to give an extra tangy taste the next time I make these cookies again. The recipe is definitely a keeper for sure.
ingredients
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serves: 3-4
35 g Dried cranberry
35 g Almond flakes
100 g Plain flour
35 g Icing sugar
20 g Ground almond
50 g Cold butter, cut to cubes
1 tbsp Fresh milk
Nutrition Facts
Almond Cranberry Cookie
Servings Per Recipe: 3
Amount per Serving
Calories: 431
- Total Fat: 23.2 g
- Saturated Fat: 9.4 g
- Trans Fat: 0.5 g
- Cholesterol: 36.3 mg
- Sodium: 122.6 mg
- Total Carbs: 50.9 g
- Dietary Fiber: 3.8 g
- Sugars: 20.1 g
- Protein: 7.6 g
preparation

comments
Mommy_loves_to_cook
February 11, 2012