Cranberry Almond Shortbread Cookies

Egg yolk, as a nutritious food, carries rich memories. When I was young, my mother often asked me to eat more egg yolks, saying that it can replenish my brain and improve my eyesight. However, I don’t like the choking taste of egg yolks, and I often throw them away secretly. On the one hand, the mother’s high-pressure policy, on the other hand, the guilt that was secretly thrown away, so I have never liked the egg yolk.
After having a child, when he has a child, when he can add the first kind of complementary food, is egg yolk, slowly mix it with clean water, feed him a drink in small sips, watch him happily wave his little hand while drooling from the corner of his mouth, I am happy Happy again.
Later, I made the baking. The most common hokkaido toast is the medium-type Hokkaido toast. There is often extra egg yolk. The baby is no longer the baby when it was a baby. How to eat it to be delicious and easy to accept. This biscuit is deeply loved by my son. , So I sent it to share with you.
Let me talk about the nutrition of egg yolk first. Most of the fat in the egg is concentrated in the yolk part. The fat in egg yolk is dominated by monounsaturated fatty acids, more than half of which is the main ingredient in olive oil-oleic acid, which is beneficial for preventing heart disease.
Vitamins are also mostly concentrated in the yolk. There are precious vitamin A and vitamin D in egg yolk, as well as vitamin E and vitamin K, which are all "fat-soluble vitamins." Most of the water-soluble vitamin B family also exists in the egg yolk. The reason why egg yolk is light yellow is because it contains riboflavin, and riboflavin is vitamin B2, which can prevent mouth rotten corners, glossitis, cracked lips and so on.
Various trace elements are also concentrated in the egg yolk. Egg yolk has a lot of phosphorus and a lot of iron. At the same time, all the lecithin in eggs comes from egg yolk, and lecithin can provide choline and help synthesize an important neurotransmitter-acetylcholine. Therefore, the first complementary food for babies is often egg yolk. Egg yolk is good for children's iron supplementation and also good for children's brain development. The lutein and zeaxanthin contained in the egg yolk can also help the eyes filter harmful ultraviolet rays, delay the aging of the eyes, and prevent eye diseases such as macular degeneration and cataracts. Egg yolk is also rich in precious fat-soluble vitamins, monounsaturated fatty acids, phosphorus, iron and other trace elements, which are very beneficial to human growth. Many people now throw away the yolk when they eat eggs because they believe that the yolk contains The amount of cholesterol is high. Medical experts today issued a reminder that egg yolk contains a variety of nutrients that promote brain development, bone development, and hematopoiesis. At the same time, because it is rich in protein, vitamins, lecithin, etc., it has a good effect on brain development. Therefore, children, adolescents, pregnant women and people with malnutrition should eat egg yolks in moderation, except for a small amount of hyperlipidemia and hyperlipidemia. For patients with hypertension, coronary heart disease, and vascular sclerosis, ordinary people do not need to "dodge" the egg yolk.