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1
Sift the flour and almond flour together.
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2
Cut the dried strawberries into small pieces.
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3
Do the same for dried blueberries that are large.
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4
Put the butter and granulated sugar into a bowl and blend.
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5
Add 1/2 beaten egg (or 1 egg yolk) into the mixture from step 3 and mix well.
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6
Add the sifted ingredients from Step 1 to the Step 4 bowl.
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7
Form the dough into a ball by pressing and mixing with a spatula.
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8
Divide the dough from Step 5 into two lumps.
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9
Add the dried strawberries into one, dried blueberries into the other and blend them in.
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10
Wrap the two lumps from Step 6 with plastic wrap and let them rest in the fridge for about 2 hours.
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11
(You can also make the dough the day before you make bake cookies.)
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12
Preheat the oven to 180C (350F).
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13
Put the dough between plastic wraps and roll out to about 4mm thick with a rolling pin.
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14
Cut into shapes with any cookie cutter of your choice.
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15
Place cookies on a baking pan lined with parchment paper.
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16
Bake about 15 minutes in preheated oven.
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17
The cookies will rise as they bake so they would turn out to about 6mm thick.
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18
Once baked, transfer the cookies to cooling racks etc.
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19
and let cool.
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20
It's alright if it turns out rather soft; it'll harden over time.
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21
It's done once you arrange them nicely and cute-looking on a plate.
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22
(The photo shows strawberry cookies.)
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23
You can also roll out the dough into tubes, wrap in plastic wrap, and freeze.
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24
Bake after cutting the frozen dough...it's easier this way.
