Cranberry Cookies

Name: Cranberry Cookies
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 115g Low-gluten flour; 40g Sugar; 75g butter; 35g cranberry; 15g Whole egg liquid

by Son and mother

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

I started to make cranberry biscuits these days, a cookie with zero failures, family and friends have tasted it and won unanimous praise, and I still have to learn to make it. Then I quickly put together a recipe and everyone makes it.

Ingredients

Cranberry Cookies

1. Cut butter into small pieces and soften at room temperature

2. Cranberry chopped and set aside

3. Put the sugar in the softened butter

4. Pour in the egg mixture and mix well

5. Put in cranberries

6. Add the low-gluten flour and mix well

7. Made dough

8. Arrange the dough into a rectangular parallelepiped with a width of about 6cm and a height of about 4cm, wrap the well-shaped rectangular parallelepiped dough with plastic wrap, and put it in the refrigerator for 1 hour

9. Cut the frozen cookie dough into a thickness of 5-7 mm

10. Put greased paper on the baking tray, put the cookies on top, and preheat the oven

11. Preheat the oven at 165°C, middle layer, heat up to 165°C, lower heat to 130°C, about 20 minutes, until the surface is slightly golden, take it out and let cool