Tuesday, February 16, 2016

Cranberry Shortbread ???????




This was the HOTTEST Chinese New Year cookies in 2016! After reading all the verdicts of those who have tried it, I attempted and tasted it myself. 





Well, I took a piece to try when it's fresh from the oven. Taste awesome! But after cooled, it's just like that blue container - Kjeldsens butter cookies. Perhaps I'm not a fan of plain butter cookies, so it's just an ordinary butter cookie to me, not addictive, not super tasty. I personally prefer cookies loaded with nuts, raisin, berries etc...

However, my family and friends who have tried my cookies, they said 'these cookies are really delicious and addictive!'. I brought back a box for my sister in law to try, she polished off all within few days. After getting all the feedback here and there, I must conclude that these cookies are yummy, if you like butter cookies. 

Do scroll down to the end of this blog post to read the verdicts from home bakers who have tried this recipe. 


Looking at the cookies that I have on the table, 
my son and I still prefer the cute squirrel cookies ;)
  



Ingredients:

200g Salted Butter (softened) ?? 200? (???,??)

100g Icing Sugar ?? 100?

1/4 tsp Vanilla Extract ??? 1/4 ??

300g All Purpose Flour ?? 300?

40g Dried Cranberries (chopped) ??? 40? (??)




If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

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Method:

1. Cream butter and icing sugar. Beat in vanilla extract. Gradually beat in flour (low speed, KitchenAid speed 1) until all ingredients comes together. 
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2. Stir in cranberries.
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3. Cover the dough with cling wrap, keep in the freezer for 1 hour.
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If you do not have shortbread mould, you can use this method to shape the shortbread...




4. Remove the dough from freezer, slice it and transfer to a lined baking tray. 
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5. Bake in a preheated oven 160'C for 15-20 minutes. 
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Some feedback from those who have tried this recipe:


By Yvonne Chan


By Yvonne Chan
By Maya Isabella Lau

By Kwai L Lin

By Kelly Yip
By Chua Poh Ling


By Chua Poh Ling
By Dewi FiGlia



By Josephine Fong 
By Johanna Wong 


By Elaine Pan

By Sherlynn Goh

By Jaylene Chuah


By Elaine Teoh TP

By Janice Yong
By Ruyeras Mel


By Mayble Chee
By ML Yim
By Hui Peng Tan
By Danny Wong
By Nana Ong

By Eileen Tan
By Augustina Liow


By Miki Chan

By Madeline Chan
By Samantha Yeap
By Alice Neo


By Julie-Anne


By Lydia Chung



By Tan Lee Khing

By Wei Wong


By Ella Lim

By Yuet Yu

By Yuet Yu
By Ruyeras Mel


By mybakinghub

By Adeline Song Jun Ling

By Cindy Loh

By Lotus A.Garden
By Lin Mei Fang

By Lin Mei Fang
Feedback from Sin Yin, Phey Ling, Janice Tan L H and Yen Cho

By Elaine Chan Yin Ling



By Jo Ann Tan
By Angelina Chow

By Jackie Lim
By Julie-Anne

By Alisha Ng

By Geraldine Chang 

By Kennix Ng

By Kennix Ng

By Alice Neo

By Serene Hui Ling
By Genevieve Ngui

Feedback from Genevieve Ngui










































































































































Recipe adapted from Ah Gim. Thank you Ah Gim for sharing the recipe. I think I'd love the cranberries + pistachio version! ;) 


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