Butter Cranberry Cookies
1.
Take out the butter and soften it at room temperature.\n【It takes time to soften the butter. My technique is to warm it up and then turn it in the microwave for about half a minute, so that some of it has melted, and some of it has not yet softened. , And then stir it, it's just softened]
2.
Add powdered sugar
3.
Sent to whitish
4.
Ah, almost like this
5.
Add eggs [I know it looks disgusting...]
6.
Stir and stir~
7.
Sift into the low powder in batches
8.
Cranberries cut into small pieces are added\n[Knock the blackboard] Cranberries really need to be cut! ! I am a negative textbook! ! If it is not cut, it will be very uneven, like the last one, some with cranberries and some without. \n[Here can also be omitted or replaced with raisins and the like, let your imagination run wild~]
9.
Stir well
10.
Put the batter on the greased paper
11.
Initially grow into a strip and put it into the mold [It doesn’t matter if you don’t use a mold, after all, it doesn’t change much after you use it.
12.
Freeze for four hours
13.
Slice evenly\n[It's really hard to cut here, please be careful with your hands]
14.
Put it on the baking tray, preheat the oven, and heat up and down 170 degrees, about 15 minutes until the surface is colored
15.
Dangdang! ! Not bad right? Thank you everyone for watching~ [ps, my photography skills are too bad...the cover image is from Baidu...invasion]
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