Easy Recipes
Swiss Cranberry Cookies: Crisp, Tangy Treats for Tea-Time
Ingredients
Method
Preparation
- In a mixing bowl, combine the quark, softened butter, egg, sugar, and vanilla sugar. Mix until well blended and creamy.
- Add the dried cranberries, flour, and baking powder to the mixture. Mix with a spatula, then knead the dough by hand until smooth, about 2-3 minutes.
- Dust a clean surface with flour and roll out the dough into a rectangle about 1 cm thick.
- Cut the dough into individual cookie shapes using a sharp knife or cookie cutter.
Baking
- Place the cookies on a baking sheet lined with parchment paper. Brush the surface lightly with milk.
- Preheat the oven to 180°C (350°F) and bake for 20 minutes or until golden brown, checking towards the end to prevent over-baking.
Finishing Touch
- Let the cookies cool slightly, then dust with icing sugar before serving.
- Enjoy the cookies warm or at room temperature.
Notes
Chill the dough for 30 minutes if it feels soft. You can add a pinch of cinnamon or nutmeg for extra warmth. Store leftover cookies in an airtight container for up to a week.