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# Unsweetened, semi-dried cranberries Wash the cranberries. Bring some water to a boil and add the cranberries. Boil them for a couple of minutes, so that the skin pops open. Drain the berries and spread them on a baking tray lined with parchment paper. If you find any berries with intact skin, pierce them with a sharp knife. Dry in the oven at a low temperature. The lower the temperature, the better. For example, at 120° C (250° F), the berries should dry sufficiently in 1 1/2 to 2 hours. You can also let them dry at room temperature for a couple of days. Alternatively, use about 75 g or 1/2 cup of dried cranberries. # The dough Chop the dried cranberries and mix them with the remaining ingredients. You will get a gooey dough. Let rest for about 2 hours in a fridge. # Baking the cookies Line a baking tray with parchment paper. Wet a tablespoon and scoop out a portion of dough (about 1 tbsp) and drop it on the baking tray. Leave some space, as the cookies will spread a bit while baking. Bake for about 15 minutes at 160° C (320° F). The cookies are done when they start to brown.
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