Cranberry White Chocolate Cookies: (makes about 20)
- 225 gr butter
- 150 gr white castor sugar
- 8 gr vanilla sugar
- 1 egg yolk
- 280 gr flour
- pinch of salt
- 90 gr dried cranberries
- 90 gram white chocolate, chopped
Beat the butter with the two sugars until creamy. Then mix in the egg. Add the flour and salt and knead until you have a firm dough. Lastly add the cranberries and the white chocolate and scoop them through the dough evenly.
Make a roll from the dough and wrap it in cling foil. Leave the roll to cool in the fridge for at least 3 hours. Pre heat the oven to 190 degrees. Remove the cling foil and cut the dough into 0.5 cm slices with a sharp knife. Bake the cookies for about 18 minutes. If you have to bake in multiple batches, place the 2nd batch in the fridge until you can put them in the oven.