Delicious, crunchy cookies with dried cranberries and decorated with pink chocolate icing. Check out how crunchy, delicate, and easy to prepare they are!
Ingredients – pink chocolate icing
- White chocolate: 100 g
- Food coloring: 0.5 teaspoon
Ingredients – cookies
- Vanilla-orange sugar: 100 g
- Vanilla extract: 1 teaspoon
- Egg: 1
- Butter: 150 g
- Wheat flour: 300 g
- Dried cranberries: 0.5 slightly less than a cup
- Salt: 1 pinch
Ingredients – decoration
- Colored sprinkles: 1 tablespoon
Preparation
Sift the flour into a bowl. Cut the butter into small pieces and add to the flour. Mix the butter vigorously with the flour using a fork until you get a crumbly consistency.
Finely chop the cranberries. Add vanilla-orange sugar, egg, vanilla extract, salt, and dried cranberries to the crumbly mixture. Mix the dough with a fork until the ingredients are combined.
Take the dough out of the bowl and knead vigorously with your hands. Form a ball, slightly flatten it, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Transfer the chilled dough to a heavily floured surface and roll it out to a thickness of about 5 mm. Cut out any favorite shapes from the dough.
Transfer the cookies to a baking sheet lined with parchment paper. Chill in the refrigerator for about 30 minutes. Bake for about 12 minutes, until golden brown, and let cool.
Melt the chocolate in a double boiler, then remove from heat, add the food coloring, and mix well.
Dip the cookies in the prepared chocolate icing, decorate with selected sprinkles, and set aside to cool.
