How to make
Oven - 340°F (170°C); Flat tray with baking paper; Work with a mixer.
Mix the sifted flour, cornstarch and rice flour in a bowl. Stir. In the bowl of the mixer, beat the soft butter for about 2 minutes, add the powdered sugar and beat for about 3-4 minutes, until a white mxture is obtained.
Add half of the flour, grated lemon peel, milk and vanilla. Mix, until a homogeneous mixture is obtained.
The rest of the flour is poured onto a work surface and the dough from the mixer is poured on top of it, the chopped cranberries are added and it is kneaded by hand into a smooth dough for a few minutes. If the dough is too crumbly, you can add another spoonful of milk.
The resulting ball of dough is divided into two parts and each part is formed into a elongated strip with a length of about 10″ (26 cm). Each strip is wrapped in foil and left in the refrigerator for about 2 hours or overnight.
The cooled dough is cut with a sharp and wide knife into thick pieces - 0.4″ (1 cm) thick circles. They are arranged with a distance between them in a flat tray lined with baking paper.
Bake at 340°F (170°C) for about 20 minutes or until the edges aquire an appetizing color. They are baked without a fan!
When they are taken out of the oven they are extremely soft, but after cooling they harden and after 2-3 days they are ready to eat.
The Christmas Butter Cookies with Dried Cranberries are ready.
Note: I made the cookies entirely in the mixer without mixing them further by hand.
