Cranberry Cookies

I was tasked to experiment on recipes with milk powder and I am lucky to chance upon this recipe from Kenneth Goh. Somehow my dough was not as pliable enough so I had a hard time getting the dough into the rectangular shape. The cookies were amazingly crunchy and tasted buttery. I guess this is the perfect recipe for the task given.

Ingredients

200g cake flour
100g butter (at room temperature)
75g icing sugar
75g diced dried cranberry(soaked)
One egg, slightly beaten
2 tablespoons of milk powder 

Directions

1. Cream the butter and icing sugar until light and fluffy. Add the beaten egg and beat until well combined.
2. Sift in the cake flour and milk powder, add the diced dried cranberries. Use the machine lowest speed to stir for about 1 minute until a pliable soft dough is formed
3. Transfer the dough out and place on a piece of clingy wrap. Shape it in a rectangular shape with a square face. Put the dough in the freezer and freeze until the dough is firmed enough for slicing. It took me about 30 minutes.
4. Pre-heat the oven to 160 Deg C.
5. Take out the frozen dough, cut the dough into small pieces with a thickness of about 5-7 mm. Bake the cookies in the pre-heated oven of 160 degree Celsius for 20-25 minutes or until the cookies are crispy.