Strawberry and Blueberry Cookies

1. 1

   Sift the flour and almond flour together.

2. 2

   Cut the dried strawberries into small pieces.

3. 3

   Do the same for dried blueberries that are large.

4. 4

   Put the butter and granulated sugar into a bowl and blend.

5. 5

   Add 1/2 beaten egg (or 1 egg yolk) into the mixture from step 3 and mix well.

6. 6

   Add the sifted ingredients from Step 1 to the Step 4 bowl.

7. 7

   Form the dough into a ball by pressing and mixing with a spatula.

8. 8

   Divide the dough from Step 5 into two lumps.

9. 9

   Add the dried strawberries into one, dried blueberries into the other and blend them in.

10. 10

    Wrap the two lumps from Step 6 with plastic wrap and let them rest in the fridge for about 2 hours.

11. 11

    (You can also make the dough the day before you make bake cookies.)

12. 12

    Preheat the oven to 180C (350F).

13. 13

    Put the dough between plastic wraps and roll out to about 4mm thick with a rolling pin.

14. 14

    Cut into shapes with any cookie cutter of your choice.

15. 15

    Place cookies on a baking pan lined with parchment paper.

16. 16

    Bake about 15 minutes in preheated oven.

17. 17

    The cookies will rise as they bake so they would turn out to about 6mm thick.

18. 18

    Once baked, transfer the cookies to cooling racks etc.

19. 19

    and let cool.

20. 20

    It's alright if it turns out rather soft; it'll harden over time.

21. 21

    It's done once you arrange them nicely and cute-looking on a plate.

22. 22

    (The photo shows strawberry cookies.)

23. 23

    You can also roll out the dough into tubes, wrap in plastic wrap, and freeze.

24. 24

    Bake after cutting the frozen dough...it's easier this way.

* Per serving · 4 servings · Values may vary.