Cranberry & Lime Cookies
dough (*) :
225 g flour
125 g butter
75 g sugar (including 25-50 g vanilla sugar)
5 g powdered rosehips (optional)
1 pinch of salt
100 g cranberries, dried
1 lime: finely grated peel and juice
20 g sugar
Mix lime juice and lime peel with sugar.
Add the cranberries, let soak for about one hour, then puree, using a blender.
For the dough, process all ingredients until smooth.
Flatten, wrap in plastic wrap and refrigerate for about one hour.
Roll to a thin rectangle. Straighten the edges. Distribute the filling on the dough.
Roll up tight, wrap in plastic wrap and refrigerate for another hour.
With a sharp knife, cut slices of 5 mm thickness.
Make sure not to impose too much pressure upon the roll while cutting,
otherwise the filling will creep out.
Place on a baking tray and bake in preheated oven at 180 deg C for about 10 minutes
or till the edges start to get golden.
(*) You will need only about 2/3 of the dough,
but due to the egg it's difficult to reduce the amount.
You can solve the problem by preparing more filling.
(I adapted this recipe from a magazine, and noticed the disproportion too late.)