Besides dried cranberries, orange zest is also added to give these delicious cookies a hint of orange flavour. The flavours of cranberry and orange compliment each other perfectly.
Peel orange zest (orange part only), then chop until fine.
Combine and sift together plain flour, cornstarch and icing sugar. Add in cold butter, rub butter into flour mixture.
Add in egg yolks, mix until combined. Add in orange zest and dried cranberries, mix well.
Preheat oven to 170°C/340°F.
Take out 1 tablespoon (about 18 g) of dough, press until firm, shape gently into a ball, then flatten lightly with palm. Arrange cookies dough on lined baking tray. (Reminder: Divide cookies into 2-3 batches, bake 1 batch at a time.)
Bake in the preheated oven at 170°C/340°F for 20 minutes. When baking is done, allow the cranberry cookies to cool in the oven for 10 minutes before taking out so that they are dried out completely. Set aside to cool completely after removing from oven. Transfer cranberry cookies to containers for storage when completely cooled.
Transfer cranberry cookies to containers for storage when completely cooled.
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Notes
This recipe yields 48 pieces of cookies.The nutritional value for reference is for 1 piece of cookie.