Cranberry Pecan Layer Cookies
Use a mold that will look good with a tweedy, flecked cookie. The dough is divided, and the cranberries are added to part of it. After the two balls of dough, plain and cranberry, are rolled out, they are layered, and the dough is molded with the cranberry layer on the bottom. See directions for layer cookies in my book, "Baking with Cookie Molds".
1 cup (225 grams) butter or margarine
1 large egg
1/2 cup (120 milliliters) honey
1/2 cup (98 grams) sugar
1/2 cup (80 grams) finely ground pecans
1/4 teaspoon salt
About 3-3/4cups (515 grams) all-purpose flour
1 cup (170 grams) finely chopped dried cranberries
1. Melt the butter. Set aside.
2. Beat the egg in a large bowl.
3. Add the honey to the egg mixture.
4. Mix the sugar, ground nuts, and salt. Add to the egg mixture.
5. Add the butter slowly and beat well.
6. Add flour slowly until the mixture is solid enough to knead. If you are using an electric mixer, stop the mixer once or twice as you add flour, and scrape the sides of the bowl to get all the flour mixed in.
7. Transfer to a counter or breadboard and knead in a little more flour if required to make a soft, slightly sticky dough.
8. Divide the dough into two balls, one about twice the size of the other. Knead the cranberries into the larger ball.
9. Wrap the two dough balls separately and refrigerate for 30 minutes.
10. Roll each dough ball separately to about the same dimensions. (The cranberry layer will be twice as thick as the plain layer).
11. Lay the plain layer over the cranberry layer and roll the two together gently.
12. Roll with a springerle pin or form with cookie molds, using the manufacturer's directions or the directions in my book, "Baking with Cookie Molds." The plain dough faces the mold. If you use a springerle pin, separate the cookies after chilling and before baking.
13. Chill the cookies while you preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).
12. Bake for 10-15 minutes or until slightly browned at the edges.
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