Let's continue with the heart theme! If making your own candy seems a bit daunting (or obsessive), you might be happy to make these easy cookies. It's a really fun dough to work with - it will seem impossibly crumbly at first, but when you least expect it, it'll come together and become beautifully silky and smooth. Miraculous!
The baking ammonia is essential to get the right texture, but I haven't tried making them with, say, baking powder. I'm sure you'd still get a good cookie, but maybe not just the same.
Vanilla Cranberry Cookies
Makes 50 small cookies (and no, you don't *have* to make them heart-shaped.)
250 g cold butter
500 g flour
1 tbsp vanilla sugar
250 g confectioner's sugar
1 egg
1/2 tsp baking ammonia
50 g dried cranberries, chopped
Dice the butter and mix with the flour using a food processor, a stand mixed or your fingers. The butter should be very well distributed throughout the flour, and crumbly. Add vanilla, confectioner's sugar, egg and baking ammonia. Knead until you have a smooth dough - you might not think this will ever happen, but keep going, it will. I used my Kitchen-Aid for this. Add the cranberries.
Let the dough rest in the fridge for at least an hour. Roll out and use a cookie cutter to get the shape you prefer. Bake at 175°C for 6-8 minutes. The cookies should be lightly golden at the edges, but the cranberries can burn easily so watch them!
Recipe in Swedish:
Vaniljhjärtan med tranbär
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