Because I can make it and bake it anytime that I want ^^.
If you cover it tightly, you can keep it for months in the freezer too. And you will have freshly baked cookies anytime that you want!!!
This time is a french style icebox cookie, and the name of it is Diamond cookie. The texture of the cookie is crumbly, not dense (as it has both egg and baking powder).
Most of the recipes use granulated sugar to cover the cookie dough but I think pearl sugar is cuter, haha, so if you don't have pearl sugar you can use granulated sugar too.
I know that I use this combination quite often but I hope that you agree with me that the green and red color from the pistachio and dried cranberries are very cute and most of all it's delicious!
The cookie is not crunchy but if you want the cookie to be drier after the cookies cool place the cookies in a 150℃ preheated oven and bake for 10-15 minutes.
สูตรภาษาไทย: คุกกี้ไดมอนด์แครนเบอรี่พิสตาชิโอ
日本語のレシピ：ディアマンクッキークランベリーピスタチオ
Youtube: คุกกี้ไดมอนด์แครนเบอรี่พิสตาชิโอ/ Cranberry & Pistachio Diamond cookies /ディアマンクッキークランベリーピスタチオ
Cranberry & Pistachio Diamond cookies
Makes 17 pieces
20 g ............... Pistachio
30 g ............... Dried cranberries
57 g ............... Unsalted butter
....................... Pinch of Salt
1/2 tsp .......... Vanilla extract
85 g ............... All-purpose flour
15 g ............... Almond powder
1/4 tsp .......... Baking powder
1 .................... Egg yolk
10 g ............... Egg white
35 g ............... Icing sugar
......................... Egg white
......................... Pearl sugar
Cut the dried cranberries into small pieces.
Put the butter and salt into a bowl and beat until smooth.
Sift the flour, almond powder, and baking powder into the bowl.
Beat until combined.
Put the egg yolk and egg white into the bowl.
Sift the icing sugar into the bowl.
Beat to combine.
Put the pistachio and dried cranberries into the bowl.
Fold to combine.
Place over a piece of baking paper and shape into a 23 cm. log.
Cover and refrigerate for at least 2 hours.
Before baking, preheat an oven to 180℃
I use upper and lower heat.
Brush the cookie dough with egg white.
Sprinkle the pearl sugar over the cookie dough and press until the sugar is stuck to the dough.
Press until stuck
Place the cut cookie dough over a baking sheet lined with baking paper.
Bake for 12-15 minutes.
Let the cookie cool completely on a wire rack.
If you want the cookie to be drier after the cookies cool place the cookies in a 150℃ preheated oven and bake for 10-15 minutes.
Cranberry & Pistachio Diamond cookies
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