Today we have an easy recipe of very delicious cookies.
We will make them not only yummy but healthful as well, these cookies are not too sweet, they don’t contain tons of sugar, but they do contain a lot of nuts, raisins and dried cranberries.
Here is the recipe:
Ingredients for the cookies (appx. 12-15 pieces):
- 105 g all purpose flour
- 2 g cinnamon powder
- 2 g ginger powder
- a pinch of salt
- 1 tsp baking powder
- 70 g unsalted butter
- 90 g brown sugar
- 45 g whole egg (1 large egg)
- 30 g chopped raisins (and some more for decoration)
- 30 g chopped dried sweet cranberries (and some more for decoration)
- 70 g chopped nuts (you can use almonds, hazelnuts, cashews or chestnuts, it is up to your taste, but the best option is to mix them, and you’ll also need some whole nuts for decoration)
- Scale all the ingredients accurately, all the ingredients should be at room temperature.
- Place the butter and sugar in the mixing bowl. With the paddle attachment cream the mixture at low speed. Partway through mixing, stop the mixer and scrape down the bowl to ensure even mixing.
- Cream the mixture at least for several minutes, until light and fluffy.
- Add the egg and blend it in at low speed.
- Combine the sifted flour, baking powder, salt and spices. Add these ingredients to the dough and mix until just combined. Do not overmix or gluten will develop.
- Add the chopped nuts, raisins and cranberries, stir well.
- Refrigerate the dough for 2 hours.
Shaping and baking the cookies:
- Preheat the oven to 180°C (356°F).
- Roll the dough into a long cylinder around 4-5 cm thick. You can use plastic wrap to roll the dough, it will save your time and effort and also you won’t need to use more flour.
- If necessary, chill the dough cylinders in the fridge to make them firmer.
- With a knife cut the cylinder into uniform pieces (around 1,5-2 cm thick).
- Roll each piece into a ball in the palms of the hands and press it gently to form a disk.
- Place the cookies on the parchment paper or silicone mat leaving some space between them.
- Place some nuts and raisins on the top of each cookie to decorate.
- Bake at 180°C (356°F) for 20 minutes, time may vary, it depends on your oven. Bake until golden brown.
- Let the cookies cool a bit and then place them on a wire rack to cool them down completely.
Some tips to bake perfect cookies
- Cookies are usually baked at a relatively high temperature for a short time. Baking at low temperatures increases spreading and may result in firm, dry and pale cookies.
- Too high temperatures should be avoided as well, as they can cause burned edges or bottoms.
- Doneness is indicated by color. It should be from light golden to golden brown (depends on your taste and recipe).
- Avoid excessive browning if the dough has been colored, the browning of the surface hides the desired color.
- If the cookies are very soft, don’t remove them from the pans until they are cooled and firm enough to handle. Some cookies are soft when hot and become crisp when cool.
- Do not cool cookies in a fridge or they may crack.
- Let them cool completely before storing in a cookie jar.
More Pastry Techniques and Recipes: