Cranberry Cookies

Cranberry Cookies

1. Put the powdered sugar in the softened butter

2. Stir the powdered sugar and butter evenly, this step does not need to be beaten

3. The egg liquid is added in 4 to 5 times, and each time it is added, it must be thoroughly beaten before it can be added to the next time. At this time, remember that the electric whisk must be turned on to beat the butter

4. The whipped butter is whitish in color and fluffy

5. Sift the low flour into the whipped butter

6. After breaking the cranberries with a food processor, pour them into the basin together

7. Stir evenly until there is no dry powder. You can wear disposable plastic gloves to grasp the cranberry flour in the bowl.

8. The well-stirred dough is wrapped in greased paper and placed in a biscuit mold for shaping. After shaping, put it in the refrigerator and freeze for about an hour

9. Cut the frozen cranberry dough into slices. Don't cut too thick. Place the cut biscuit slices neatly on the baking tray, leaving a gap in the middle, because the biscuits will expand during baking. (At this time, the oven is preheated to 170 degrees, the temperature is for reference only)

10. Put it into the middle of the oven and bake at 160°C for 13 minutes, then turn at 150°C for 12 minutes

11. The freshly baked biscuits are soft, you have to wait until they are cold to eat