This recipe was passed on to me from my mom who pried it out of her ex-colleague after tasting her bakes once and loving them. I remembered my mom raving about these cookies for a long time, which was quite something given that my mom does not have a sweet tooth. And boy was she right about how lovely these cookies were! I baked them once and totally fell in love with them!
The texture of these cookies are quite a contrast from the usual ones you get from western / French establishments. Not sticky chewy; not sugary brittle crunchy. Instead, these are fine, light, crunchy but not or the point of crispy nor brittle. The nearest confection that I can relate its texture to will be those milk bolos (小馒头) except these are less sweet, bigger and more buttery.
As you can see from my picture, I baked my cookies in bit-size. I like it that I can pop one into my mouth in its entirety without having to leave crumbs lying around. It is also more manageable for the little hands. But if you are into humongous cookies fit for Goliath, by all means bake them that way. Just remember to adjust your baking time accordingly.
Unsalted butter, left at room temperature for 30 minutes, 250g
Light brown sugar, 180g
Egg yolk, 1
Vanilla extract, 1 teaspoon
Top flour, sifted, 350g
Dried cranberries, soaked in warm water (or rum) for 30 minutes then gently towel-rubbed dry, 200g
Nuts (optional: if adding nuts, one may taper down the amount of cranberries used.)
- Pre-heat oven at 175 degrees Celsius.
- Using medium speed, cream butter & sugar until smooth.
- Add egg yolk & vanilla extract. Cream until well mixed.
- Add sifted top flour in four parts. Mix well. Always start with lowest speed to prevent flour from flying for a few seconds then up to medium speed.
- Stir in dried cranberries (& nuts) using spatula or wooden spoon.
- Roll dough into teaspoon-size balls. If you are as anal as me when it comes to uniformity, well, I weigh all my little balls of doughs to ensure they are 7g. Place on baking tray lined with parchment paper. These cookies expand by around 30% so leave enough space in between for that. Press each ball slightly downwards with the back of a spoon if you prefer a typical cookie shape rather than my manitou-looking cookies.
- Bake for 20 minutes or until they turn golden with the sides browning slightly. Note that it will be slightly soft when it is still warm from oven. Let it cool to harden before serve.