I don’t know about you but in our home cookies are everybody’s number one favorite treat. Whether they are chocolate chip cookies or peanut butter or shortbread cookies, or wafers or whatever flavor they contain, we can never have enough of them! There are of course a number of techniques you need to know about making a good batch of cookies but this one here is possibly the most simple, foolproof and maybe one of the easiest ways of making incredibly good cookies, which incidentally do not need to be shaped perfectly at all! In fact, it is their shapelessness that gives these cookies their rustic and “totally homemade” look! I believe it even affects the way they taste 🙂 You really can’t go wrong with these!
This is an adapted version of a humble recipe I spotted in one of those little Dr.Oetker leaflets that occasionally come attached to a number of products, and which I think most people don’t even care to take a look at! Yet I have found that sometimes you can come across really nice stuff in such little leaflets 😀 Keep in mind also that you can replace the cranberries with any other dried fruits of your choice. Actually the original recipe called for dried apricots (which you normally have to cut into small pieces) but you may as well opt for raisins or even goji berry! So go ahead now and give this recipe a try. It’s bound to become one of your staples.
- 100 gr dried cranberries (½ cup)
- 100 gr roasted, skinned, unsalted hazelnuts (about ¾ cup)
- 110 gr all purpose flour (¾ cup)
- ¼ tsp baking powder
- Pinch of salt
- 1 medium egg
- 80 gr butter, (5½ tbsp) softened at room temperature
- 50 gr caster sugar (a scant ¼ cup)
- ½ tsp vanilla extract (or 2 tsp vanilla sugar)
(Yields 14-16 small cookies)
Step by step method
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- Heat oven to 160 C (320 F) and line oven tray with baking paper.
- Roughly chop dried cranberries and hazelnuts. In Turkey we tend to use a mortar and pestle to break whole nuts into smaller pieces. It seems easier and tidier than trying to cut them on a cutting board and having them escape all over the counter!
- Beat butter, sugar and vanilla with electric mixer for just a couple of minutes, until well blended. Add egg and mix until well incorporated.
- Sift flour, baking powder and salt into butter-egg mixture and blend flour mixture using the mixer attachment manually or briefly on pulse mode. Add cranberries and hazelnuts and blend well with a spatula.
Now drop dollops of the dough onto the tray using either two teaspoons or an ice-cream scoop and leaving at least 2-3 cm (about 1 inch) space in between each cookie.
- Bake in preheated oven for 13-15 minutes. Remember that baking time may vary depending on your oven.
Leave cookies to cool on the tray for a few minutes. Then transfer to cooling rack.
You can store these cookies in an air-tight container for up to a week (if they ever last that long!)