Ingredients and Weight:
For the Dough: - All-purpose flour: 2 1/2 cups (300g) - Sugar: 1/2 cup (100g) - Ground ginger: 1 teaspoon - Salt: 1/2 teaspoon - Unsalted butter, cold, cubed: 1 cup (2 sticks / 225g) - Large egg: 1
For the Filling: - Fresh cranberries: 12 ounces (340g) - Sugar: 1/2 cup (100g) - Ground ginger: 1/2 teaspoon - Lemon zest: 1/2 tablespoon - All-purpose flour: 1 tablespoon
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Preparation Method Steps:
To Make the Dough: 1. In a large bowl, whisk together the flour, sugar, ginger, and salt. 2. Add the butter cubes and use your fingers to work them into the dry ingredients until the mixture resembles coarse crumbs. 3. Add the egg and mix until a dough forms. 4. Divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 30 minutes.
To Make the Filling: 1. In a medium saucepan, combine the cranberries, sugar, ginger, lemon zest, and flour. 2. Cook over medium heat, stirring occasionally, until the cranberries have softened and the sauce has thickened, about 10 minutes. 3. Set aside to cool completely.
To Assemble the Cookies: 1. Preheat oven to 350°F (175°C). 2. Line two baking sheets with parchment paper. 3. On a lightly floured surface, roll out one half of the chilled dough to a thickness of 1/8 inch. 4. Cut out 2-inch circles from the dough and place them on the prepared baking sheets. 5. Repeat with the remaining dough. 6. Spread a generous amount of the cranberry filling in the center of half of the circles. 7. Brush the edges of the remaining circles with water and place them on top of the filled circles. 8. Use the tines of a fork to seal the edges.
To Bake: 1. Bake for 12-15 minutes, or until the edges are golden brown. 2. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Per cookie (without filling): - Calories: 150 - Fat: 7 grams - Carbohydrates: 20 grams - Protein: 2 grams
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