Choco-Nut-Berry Cookies

Ingredients A :
  80 gr Blue band master cake Margarine
  80 gr Unsalted butter
200 gr Brown sugar

Ingredients B :
100 gr Eggs

Ingredients C :
280 gr flour, medium
100 gr Knorr Mashed Potato
    6 gr Baking powder

Ingredients D :
 70 gr Cranberry(chopped)
 60 gr Colatta Dark compound(chopped)
 50 gr Colatta Milk compound(chopped)
 50 gr Colatta White compound(chopped)
 50 gr dates(kurma), chopped
 80 gr Roasted cashew nut(chopped)

Coating(optional):
Colatta Dark compound(chopped)
Colatta Milk compounc(chopped)
Colatta White compound(chopped)

Methods :
1. Cream group A in mixing bowl using paddle attachment.
2. Add eggs gradually, mix well.
3. Scrape bottom adn sides of mixing bowl.
4. Sift ingredients group C(except mashed Potato powder), and add into micture, mix well.
5. Add ingredients group D mic for a while until it form a dough.
6. Spread into a line tray, flatten the dough into 5 mm thick, and allow to set in the refrigerator.
7. Cut the dough, with a measurement of 30 x 50 mm each cookies, egg washed the top part.
8. Bake in oven at 160 C for 12-14 minutes
9. Allow to cool down, dip in melted dark compound chocolate, and do the same for milk and white compound chocolate(optional)

Recipe by : Jose Pelo & Bareca Magazine
Photo by : Imam Saparisman & Barecca Magazine