Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup dried cranberries
- 1/4 cup milk
Special Equipment Needed:
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, baking powder, and salt.
3. In a separate bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs and vanilla extract to the butter mixture and beat until well combined.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in the dried cranberries and milk until evenly distributed.
7. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes or until the edges are lightly golden brown.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Total time: 30 minutes
Temperature:
350°F (175°C)
Serving size:
This recipe makes about 24 cookies.
Nutritional information:
Calories per serving: 130
Total fat: 5g
Saturated fat: 3g
Cholesterol: 30mg
Sodium: 70mg
Total carbohydrates: 20g
Dietary fiber: 0.5g
Total sugars: 12g
Protein: 2g
Substitutions for ingredients:
- Dried cranberries can be substituted with raisins or chopped nuts.
- Milk can be substituted with almond milk or soy milk.
Variations:
- Add 1/2 cup of white chocolate chips to the dough for a sweeter cookie.
- Substitute the dried cranberries with chopped dried apricots or cherries for a different flavor.
Tips and Tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar.
- Do not overmix the dough or the cookies will be tough.
- For a softer cookie, bake for 12 minutes. For a crispier cookie, bake for 15 minutes.
Storage Instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
To reheat the cookies, place them in a preheated oven at 350°F (175°C) for 5 minutes.
Presentation Ideas:
Arrange the cookies on a platter and dust with powdered sugar for a festive presentation.
Garnishes:
Garnish with fresh cranberries or mint leaves for a pop of color.
Pairings:
Serve the cookies with a hot cup of coffee or tea.
Suggested Side Dishes:
These cookies can be served as a dessert or snack on their own.
Troubleshooting Advice:
- If the cookies are spreading too much, refrigerate the dough for 30 minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough.
Food Safety Advice:
Make sure to wash your hands and all utensils before handling food. Store the cookies properly to prevent spoilage.
Food History:
Biskotso is a traditional Italian cookie that is often served with coffee or tea. It is similar to biscotti but is softer and less crunchy.
Flavor Profiles:
These cookies are sweet and buttery with a tart cranberry flavor.
Serving Suggestions:
Serve these cookies as a dessert or snack with a hot cup of coffee or tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A