Berry purple cookies
4 servings
60 minutes
Berry lilac cookies are a true embodiment of tenderness and color. Its history is rooted in European home baking traditions, where natural berries were used to give desserts a special hue and fresh taste. Black currants not only color the cookies in a wonderful lilac shade but also fill them with a light tartness, perfectly complemented by the sweetness of sugar and the creamy softness of butter. The dough turns out soft, and the aroma filling the kitchen during baking evokes a sense of coziness and warmth. The main thing is to carefully monitor the process to preserve its magical color. It is served with hot tea or coffee, perfectly highlighting a relaxed morning or cozy evening.
1
Thoroughly blend the frozen berries in a blender
- Frozen blackcurrants: 0.5 glass
2
Beat the butter with sugar. Add the egg, mix in the berries, add flour, and stir. Knead the dough, wrap it in plastic wrap, and leave it in the fridge for 30-40 minutes.
- Butter: 50 g
- Sugar: 0.5 glass
- Chicken egg: 1 piece
- Frozen blackcurrants: 0.5 glass
- Wheat flour: 1 glass
3
Take out the dough, roll it out, and cut out future cookies. Line the baking tray with parchment, place the cookies on it. Bake for 15 minutes at 180 degrees.
- Wheat flour: 1 glass
4
You must watch them and check that they don't get too brown, otherwise they will turn brown. The cookies should be slightly soft and remain lavender in color.