Cranberry Cookies

Name: Cranberry Cookies
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 120g Low-gluten flour; 50g butter; 25g Powdered sugar; 30g Dried cranberries; 20g egg

by Round baking

4.8 (1)

Favorite

2

Difficulty

Easy

Time

30m

Serving

2

Cranberry cookies, this is one of the more biscuits I make, and friends like to eat them. Every time I forget that I haven't edited the recipe, I just made two copies yesterday.

Ingredients

Cranberry Cookies

1. After preparing the ingredients, I added 1 gram of baking powder or not.

2. Chop dried cranberries and set aside.

3. After the butter is slightly beaten, add the powdered sugar (the powdered sugar should be mixed with the butter evenly and then continue to beat to avoid the powdered sugar splashing).

4. Continue to beat the butter until the color becomes lighter, fluffy and add egg liquid in 2-3 times. Each time the egg liquid needs to be completely mixed with the butter and beaten before adding the next time.

5. After the egg mixture is added, add low powder after whisking.

6. After mixing the flour and butter, add the crushed cranberries.

7. Knead into dough.

8. Put it into a fresh-keeping bag, roll it into a thin and even dough, put it in the refrigerator and freeze for about 1 hour.

9. Freezing time is up. Print out the shape with a biscuit mold, put it in a baking tray lined with greased paper, preheat the oven, heat up and down at 165 degrees, and bake the middle layer for 15 minutes. (The temperature of the oven is set according to our own oven, my oven is 38 liters of Changdi)