CASHEW & CRANBERRY COOKIES
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| CASHEW & CRANBERRY COOKIES |
I had a batch of dried Cranberries lying in my fridge for a long time and had been postponing the idea of cooking this recipe. Finally, I decided to bake some Cookies with these colourful Cranberries. I added toasted Cashew Nuts for extra flavour. With the nutty aroma of the nuts and tanginess from the Cranberries, the cookies were an instant hit at home and I myself found it difficult to keep my hands from it. It disappeared so soon...
Recipe Type : Cookies, Snacks
Difficulty : Easy
Yields : 24 - 30 Cookies
Author : SM
Preparation Time : 8-12 Minutes
Cooking Time : 10-12 Minutes for 1 Batch
INGREDIENTS :
All-Purpose Flour / Maida - 250 Gms
Baking Powder - 1/2 TspnSalt - 1/2 Tspn
Cashew Nuts - 100 Gms
Dried Cranberries - 50 Gms
Unsalted Butter - 140 Gms
Brown Sugar -200 Gms
Peanut Butter - 100 Gms
Egg (Large) - 1 No.
Vanilla Extract - 1 Tspn
Vanilla Extract - 1 Tspn
METHOD :
- Heat oven to 350℉ / 180°C.
- Scatter Cashew nuts over a baking tray and toast for 5-7 mins until they turn slightly golden brown in colour.
- Cool it and chop them.
- Grease and line 2 baking sheets with Parchment.
- Sift the All-purpose Flour, Baking powder and Salt once.
- Add Brown Sugar to the above Flour mix.
- Add Butter, Peanut/Cashew Butter and Vanilla Extract to the above bowl.
- Rub all these ingredients together until the mixture resembles breadcrumbs.
- Beat the Egg in a separate bowl until slightly fluffy.
- Mix it along with the flour mixture until it forms into a soft dough.
- Mix the toasted Cashew nuts and Dried Cranberries to the dough until they are evenly disbursed.
- Do not overwork the dough at this point.
- Roll the dough into balls and line them up on the baking sheet, leaving plenty of room for the cookies to spread.
- Preheat the oven to 350℉ / 180°C.
- Bake the cookies for 10-12 mins or until they turn golden at the edges.
- Cool the baked cookies for 5 - 10 Mins.
- Store them in air-tight Jars.
NOTES :
- Allow it to cool for 5-10 minutes on the cookie sheet.Then move the cookies to a rack to cool completely
- They will slightly deflate as you let them cool.
- If the baked cookies are puffy, gently press them with the back of a spoon.
- If stored properly, Cookies stay fresh at room temperature for up to 1 week.
- Baked cookies freeze well - up to three months.
- Do not spread the cookie dough onto warm cookie sheets. Allow cookie sheets to cool completely between batches.
- Can freeze the Unbaked cookie dough for up to three months. Bake for 1-2 extra minutes. (there's no need to thaw them).
1 comments
Even I prepared it few days back �� Love your version.. looks so yummy!
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