Cranberries are used in this sablé cookie recipe because of its high nutrient and antioxidant content.
This cookie dough can be frozen in blocks for a few weeks, taken out, cut and baked whenever you need them.
You can substitute cranberries with dried apricots, dried ginger or dried orange peel.
You can also use walnuts, hazelnuts or macadamia nuts instead of almonds.
- 200g butter (salted)
- 4g salt
- 108g sugar
- 52g eggs
- 8g vanilla essense
- 200g all purpose flour
- 200g high ratioflour
- 20g milk powder
- 2g baking powder
- 32g ground almond
- 60g almond nibs
- 128g Dried Cranberries
- Cream butter, salt, and sugar on medium speed for 10 minutes until fluffy.
- Add egg and vanilla essence over 6 minutes on medium speed.
- Premix all the dry ingredients and add to above on slow speed for 30 seconds.
- Add almonds nibs and dried cranberries on slow speed and mix for 30 seconds.
- Transfer the cookie dough onto a tray lined with plastic. Compact it on the tray until 2 cm high and place in freezer for a few hours for it to harden.
- Cut dough into 3 cm wide and 6 mm thick. Bake at 180 °C for 12 - 15 minutes.