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Tuesday, 16 February 2016

Cranberry Shortbread 蔓越莓牛油饼干

This was the HOTTEST Chinese New Year cookies in 2016! After reading all the verdicts of those who have tried it, I attempted and tasted it myself. 

Well, I took a piece to try when it's fresh from the oven. Taste awesome! But after cooled, it's just like that blue container - Kjeldsens butter cookies. Perhaps I'm not a fan of plain butter cookies, so it's just an ordinary butter cookie to me, not addictive, not super tasty. I personally prefer cookies loaded with nuts, raisin, berries etc...

However, my family and friends who have tried my cookies, they said 'these cookies are really delicious and addictive!'. I brought back a box for my sister in law to try, she polished off all within few days. After getting all the feedback here and there, I must conclude that these cookies are yummy, if you like butter cookies. 

Do scroll down to the end of this blog post to read the verdicts from home bakers who have tried this recipe. 

Looking at the cookies that I have on the table, 
my son and I still prefer the cute squirrel cookies ;)

Cranberry Shortbread
Premium Homemade Cookies available for sale,
click here visit DGZ SHOP to place order.  


200g Salted Butter (softened) 牛油 200克 (有盐的,软化)

100g Icing Sugar 糖粉 100克

1/4 tsp Vanilla Extract 香草精 1/4 小匙

300g All Purpose Flour 面粉 300克

40g Dried Cranberries (chopped) 蔓越莓 40克 (切小)

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1. Cream butter and icing sugar. Beat in vanilla extract. Gradually beat in flour (low speed, KitchenAid speed 1) until all ingredients comes together. 

2. Stir in cranberries.

3. Cover the dough with cling wrap/ baking sheet, keep in the freezer for 1 hour.

Shortbread Cookie Mould/ Shaper available at DGZ SHOP.
Visit DGZ SHOP, PM for details/ order.

4. Remove the dough from freezer, slice it and transfer to a lined baking tray. 

5. Bake in a preheated oven 160'C for 15-20 minutes. 

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Some feedback from those who have tried this recipe:

By Yvonne Chan

By Yvonne Chan
By Maya Isabella Lau

By Kwai L Lin

By Kelly Yip
By Chua Poh Ling

By Chua Poh Ling
By Dewi FiGlia

By Josephine Fong 
By Johanna Wong 

By Elaine Pan

By Sherlynn Goh

By Jaylene Chuah

By Elaine Teoh TP

By Janice Yong
By Ruyeras Mel

By Mayble Chee
By ML Yim
By Hui Peng Tan
By Danny Wong
By Nana Ong

By Eileen Tan
By Augustina Liow

By Miki Chan

By Madeline Chan
By Samantha Yeap
By Alice Neo

By Julie-Anne

By Lydia Chung

By Tan Lee Khing

By Wei Wong

By Ella Lim

By Yuet Yu

By Yuet Yu
By Ruyeras Mel

By mybakinghub

By Adeline Song Jun Ling

By Cindy Loh

By Lotus A.Garden
By Lin Mei Fang

By Lin Mei Fang
Feedback from Sin Yin, Phey Ling, Janice Tan L H and Yen Cho

By Elaine Chan Yin Ling

By Jo Ann Tan
By Angelina Chow

By Jackie Lim
By Julie-Anne

By Alisha Ng

By Geraldine Chang 

By Kennix Ng

By Kennix Ng

By Alice Neo

By Serene Hui Ling
By Genevieve Ngui

Feedback from Genevieve Ngui

Recipe adapted from Ah Gim. Thank you Ah Gim for sharing the recipe. I think I'd love the cranberries + pistachio version! ;) 

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