#aca烤明星大赛#cranberry Cookies (easy Egg-free Vegetarian Version)
1.
Prepare materials.
2.
The softened butter (if you are afraid that it will be splashed everywhere, you can manually stir it first, and then use a whisk after mixing the sugar and butter).
3.
Add white granulated sugar in portions, beat until butter, increase the volume and lighten the milky white state (you can add a little vanilla extract).
4.
Pour in the sifted low-gluten flour in batches, and stir evenly with a rubber spatula.
5.
After mixing well, add the chopped dried cranberries and mix well (it doesn't matter if the dried cranberries are not cut, it depends on personal preference).
6.
Use your hands to shape the dough (don't knead hard, it will be smooth, it will be a little loose at first, it is more convenient to use a spatula to mix it first and then form a dough).
7.
Spread the plastic wrap underneath, and shape the dough into a long column or cylindrical shape on the plastic wrap. After shaping, put it in the freezer compartment of the refrigerator.
8.
After freezing it, take it out and slice it (if it is too hard to cut, you can warm it up a bit and then cut it, but it should not be too soft, and it will not cut into shape if it is too soft).
9.
Place it on a baking tray, preheat the oven to 170 degrees, and bake on the top and bottom for about 20 minutes, and then lightly color it (each oven has its own temper, please adjust the temperature and time appropriately according to the characteristics of your own oven).
10.
After roasting, take it out and let it cool and keep it tightly sealed (be sure to keep it tightly sealed. It can be stored in an airtight jar or in a sealed bag. If there is none, it is the same if it is wrapped in plastic wrap).
11.
Very crispy, definitely not inferior to the ordinary custard version.
Tips:
1. For completely vegetarians, if you can't eat animal butter, you can put non-salted butter with non-dairy butter.
2. If you like milk fragrance, the water in the formula can be replaced with the same amount of milk.
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