Cranberry Shortbread Cookies recipe| Dry Cranberry| French Dessert| Easy| 蔓越苺曲奇| 紅苺曲奇| 曲奇甜點食譜| 法式甜點 скачать в хорошем качестве

Cranberry Shortbread Cookies recipe| Dry Cranberry| French Dessert| Easy| 蔓越苺曲奇| 紅苺曲奇| 曲奇甜點食譜| 法式甜點

Cranberry Shortbread Cookies recipe is so easy to make and it is specially a dessert for Christmas and also great anytime of the year. Make them for your holiday party or easily make a batch as a gift! A delicious cranberry shortbread cookies made with ease which will give you a taste of French desert. By visiting France you will discover many regions, places but also many recipes which make France the number one country to visit. The 10 best places to visit France    • Best Places to Visit in France - Trav...   SUBSCRIBE ►    / @yuyukitchen   __________________________________________ YU YU KITCHEN RECIPE (English) Cranberry Shortbread Cookies (this recipe yields about 18-20 cookies) Ingredients: unsalted butter, softened 113g icing Sugar 60g salt/ pinch egg yolk 1 vanilla extract 1tsp heavy cream 1tbsp all purpose flour 125g cornstarch 16g dry cranberry ½ cup Instructions: 1. In a large bowl, add the room temp (or softened) butter. Add sugar and mix them using a spatula so that the sugar the fly out. Then switch to an electric mixer. Mix until creamy, pale and fluffy. 2. Add the yolk, heavy milk and vanilla extract. Mix till combined. 3. Sift the flour and cornstarch. Fold in using a spatula. Sift the remaining dry ingredients until the flour disappear. 4. Cut the cranberries in small pieces, add them in the dough. 5. Shape the dough into long cylinder. The diameter around 4.5-5cm. 6. Wrap the dough with cling film, and refrigerate at least 1 hour. 7. Unwrap the cookies dough and cut a sharp knife into 1cm thickness. 8. Dip the cookies in the sugar. 9. Bake in preheated oven at 170°C/340°F for about 15 mins or until golden and cooked through. The baking time depends on the size of cookies. 10. Let them on a wire rack and wait for at least 5 mins to completely cool. __________________________________________ 予予廚房食譜 (中文) 蔓越苺曲奇 (這個食譜可做大約 18-20 個餅乾) 材料： 無鹽牛油(軟化) 113g 糖粉 60g 鹽/少許 蛋黃 1 香草精 1茶匙 重奶油 1湯匙 中筋麵粉 125g 玉米澱粉 16g 乾蔓越莓½杯 做法： 1. 在一個大碗裡，加入室溫（或軟化）黃油。 加入糖並先用抹刀混合，防止糖飛出。 然後切換到電動攪拌機。 混合至奶油狀、奶白和蓬鬆。 2. 加入蛋黃、重牛奶和香草精。 3. 篩入麵粉和玉米澱粉。 用抹刀攪拌直到麵粉完全消失。 4. 將乾蔓越莓切成小塊，加入麵團中。 5. 將麵團搓成長圓柱狀。 直徑約4.5-5cm。 6. 用保鮮膜包好麵團，冷藏至少1小時。 7. 冷藏後將餅乾麵團拿出，用鋒利的刀切成1cm厚。 8. 然後四週沾上沙糖。 9. 在已預熱的烤箱中以 170°C 烘烤約 15 分鐘或直至金黃熟透。 烘烤時間取決於餅乾的大小及厚度。 10. 將它們放在金屬架上，等待至少 5 分鐘以完全冷卻。即可即用