Coconut Cranberry Almond Cookies
1.
Cut the butter in advance to soften
2.
Beat the butter at medium speed with an electric whisk
3.
Add salt and powdered sugar to the butter, continue to beat the butter at medium speed until the ingredients are completely mixed
4.
Add the egg liquid to the butter in two portions, and only when it is blended at a medium speed can add the next time. All the egg liquid is completely blended, and the butter is white.
5.
Add the sieved low powder and milk powder, and mix until there is no dry powder
6.
Chop the cranberries as finely as possible, prepare coconut and almond slices
7.
Pour the ingredients into the batter and stir well
8.
Put the batter into the U-shaped biscuit mold with greased paper in advance, flatten it and put it in the freezer, freeze until hard, it takes about 1 hour
9.
After the batter is frozen hard, take out the cut pieces, try to have the same thickness
10.
Place in the endless baking tray, leave enough space between the biscuits
11.
Put it into the middle layer of the preheated oven, heat up and down 170 degrees, 17-20 minutes
12.
After baking, take it out and let it cool, and you can enjoy it
13.
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15.
Tips:
1. Butter must be softened in place
2. This amount is just right to make an extended U-shaped biscuit mold for learning to cook
3. This portion is just two baking trays with a small borderless bakeware.
4. The time depends on the thickness of the biscuits
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