Enchanting cookies… made with dried cranberries and covered with a white chocolate glaze, they’re also decorated with edible flowers… to be made all year round to impress your guests!
Prep Time: 20 minutes
Rest Time: 30 minutes + 20 minutes
Baking Time: 20 minutes at 320°F (160°C)
Difficulty: easy
Yield: 20 cookies
For the cookies
For the coating
In a medium bowl, cream together butter and powdered sugar. Add in sour cream and whisk until smooth. Add in flour, continue mixing for 1 minutes. Add the milk and vanilla and mix until dough forms. Fold in chopped dried cranberries. Cover dough with plastic wrap and chill in the fridge for 30 minutes.
Roll out the chilled dough into rectangular, about 0.4 inch (1 cm) thick.
Place the rolled dough in the freezer for 20 minutes. Preheat oven to 320°F (180°C).
Then cut out strips, about 0.4 inch (1 cm).
Lift the strips and place them on a baking sheet covered with parchemin paper.
Bake for 20 minutes or until edges are very lightly browned. Allow cookies to cool completely.
Dip half of the cookies into melted white chocolate.
Sprinkle some edible flowers.
Refrigerate until chocolate is set.
Inspired from: Instagram
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