Cookie Calendar and its Cookies with Raspberryand White Chocolate Chips
Ingredients
- 110 g butter, melted and cooled
- 100 g white sugar
- 100 g light brown sugar
- 1 egg
- 10 g vanilla sugar
- 210 g all purpose flour
- 1/2 tsp soda
- 1/2 tsp salt
- 15 g dried raspberry
- 140 g white chocolate chips
Instructions
- Preheat oven into 175 °C.
- Mix three types of sugar in a large bowl. Add butter and beat with mixer.
- Then add egg and beat until the mixture becomes ligher.
- At this step add flour, salt and soda and knead dough with mixer.
- At last add chocolate chips and raspberry. Mix with table spoon until incorporated.
- Roll the dough into balls about 4 cm in diameter. Place them on a baking sheet lined with baking paper at a distance of 4-5 cm from each other (I can fit 9 cookies on a baking sheet measuring 30×45 cm). Press the top of each cookie a little.
- Bake 10 minutes: your cookies should look like a little unbaked with light top and golden edges only a little.
- Cool about 5 minutes in a baking tray. After this time transfer cookies to a wire rack to cool completely. Store cookies in a tin box.
