Photo: Korea Ministry of Food and Drug Safety

Cranberry Sable Cookies

Name: Cranberry Sable Cookies
Cuisine: South Korea
Ingredients: 8 g Cranberries (8 g); 10 g Powdered sugar (10 g); 30 g Cake flour (30 g); 10 g Almond flour (10 g); 2 g Prickly pear (baengnyeoncho) powder (2 g); 3 g Milk (3 g); 25 g Butter (25 g)

크랜베리 샤브레 쿠키

Dessert · Grilled

DessertsCourse

367kcal · per serving

Not spicySpice

🌱 VegetarianGluten-free

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Recipe

Cranberry Sable Cookies

Not spicyVegetarianGluten-freeContains: dairy, nuts

Ingredients Tap an ingredient to check it off

Servings1

Cranberries크랜베리(8 g)
8 g
Powdered sugar슈가파우더(10 g)
10 g
Cake flour박력분(30 g)
30 g
Almond flour아몬드가루(10 g)
10 g
Prickly pear (baengnyeoncho) powder백년초가루(2 g)
2 g
Milk우유(3 g)
3 g
Butter버터(25 g)
25 g

Nutrition per serving

367kcal

45.8gCarbs

3.8gProtein

18.7gFat

18.7mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Loosen room-temperature butter with a whisk and mix in the powdered sugar.
Add the cake flour, almond flour, and prickly pear powder and mix.
Add the cranberries and mix.
Add the milk and mix.
Shape into a round log and chill in the freezer for about 1 hour.
Cut the firmed dough into 1 cm slices and bake in a 180°C oven for 15 minutes.

💡 TipThe sweetness of the cranberries lets you use less sugar.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.