Cookies with Cranberries and Coconut Sprinkles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g butter
- 120 g powdered suar
- 1 egg (s), size. M.
- 0.5 ½ bottle flavor (orange)
- 200 g flour
- 50 g cornstarch
- 100 g almond (s), round
- 1 packet vanilla sugar
- 1 small Glass jelly, cranberry jelly (seasoned for Christmas, if you like)
- 50 g flour, (inredients for the crumble)
- 100 g desiccated coconut
- 75 g butter, cold
- 50 grams sugar
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C. Make a dough from the ingredients listed, roll out thinly. Cut out with round or leaf-shaped shapes.
- Place on a baking sheet lined with baking paper. Brush with the cranberry jelly. Mix the ingredients for the coconut crumble and sprinkle on the cookies. Bake at 180 ° C until golden brown, about 12 min.
- The recipe is enough for 3 trays.
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