Cookies with cranberries and chocolate are a creative combination of rich and tart.
Recipe courtesy of 500 Cookies by Philippa Vanstone; photography by Ian Garlick
|5 1/2 tablespoons butter, softened||1 1/3 cups all-purpose flour|
|1/4 cup firmly packed soft brown sugar||1/2 teaspoon baking powder|
|1/4 cup superfine sugar||Pinch of salt|
|1 egg||3/4 cup coarsely chopped semi-sweet chocolate|
|A few drops of vanilla extract||1/2 cup dried cranberries|
Mash up the butter and sugar with a wooden spoon until well mixed, then whisk with an electric beater until smooth. Mix in the egg and vanilla. Sift in the flour and baking powder, and add a small pinch of salt. Beat with the wooden spoon to make a soft sandy mixture. Stir in the chocolate and the cranberries.
Lightly moisten your hands and roll teaspoons of the mixture into balls. Arrange them on the sheets, leaving a fair space between for flattening and spreading.
Bake for about 12 to 15 minutes, or until the cookies are golden and darkening around the edges. Remove from the oven, but leave them on the sheet to cool and firm up. These will keep in a cookie jar for a couple of days.
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