Cranberry stripes

If you love the combination of a sweet and sour filling with a light flaky dough, these are the cookies for you. It is very easy to prepare, so you can pamper your family even after work. The portion turns out to be quite large - the goodies will last for a long time

Ingredients

• 3 cups flour
• 250 g cold butter
• 100 g sour cream
• 1 egg
• powdered sugar
• For filling:
• 1.3 cups cranberries
• 1 cup of sugar
• 3 tbsp. l. potato starch

Directions

1. Sift flour into a large bowl. Grate butter on a coarse grater and add to flour. Stir with your fingertips to make dough crumb. Add egg and sour cream, mix quickly. Pour in 1/4 cup cold water and gather the dough into a ball. Divide in half and wrap in plastic wrap, refrigerate for 40 minutes.
2. Grind cranberries in a blender, add sugar and starch, mix. Preheat oven to 180 ° C. Remove half of the dough and roll out on a floured surface into a thin sheet the size of a baking sheet. Line a baking sheet with parchment and transfer the dough. Spread out the cranberry filling.
3. Roll out the other half of the dough, transfer to the filling and pinch the edges well. Place the baking sheet in the oven and bake for 30 minutes. Remove the pie from the oven, wait for the swollen dough to settle, and cut hot into 4x10 cm strips. Cool completely and sprinkle with powdered sugar.
4. This recipe can be used to make lemon strips. For 1.5 lemons, take 1 glass of sugar (no starch needed).