Recipe: Cranberry Cookies

Ingredients:

• 150g unsalted butter, softened at room temperature

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• 70g powdered sugar, sifted (reduced sugar version)

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• 1 egg, beaten

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• 230g all-purpose flour, sifted

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• 80g dried cranberries, chopped

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• 4 teaspoons collagen powder

Instructions:

Cream the butter and sugar in a large bowl, mix the softened butter and sifted powdered sugar together until smooth and creamy.

Pour the beaten egg into the butter mixture. Mix well until fully incorporated. Gradually sift in the flour and collagen powder. Stir until combined.

Add the chopped cranberries and mix thoroughly until evenly distributed.

And! Preheat your oven to 320°F (160°C).

Transfer the dough onto a lightly floured surface. Knead gently and press the dough into long strips (about 1.5–2 inches wide). Wrap the strips in parchment paper or plastic wrap.

Place the wrapped dough strips in the freezer for 1 hour until firm.

Remove the dough from the freezer. Slice the strips into thin cookies, about 0.25–0.3 inches thick.

Arrange the cookie slices on a parchment-lined baking sheet. Bake in the preheated oven for 20 minutes, or until the edges are lightly golden.

Remove the cookies from the baking mold or sheet. Flip them over carefully and let cool completely on a wire rack.