Cranberry Cookies

Name: Cranberry Cookies
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 115g Low-gluten flour; 75g butter; 40g Powdered sugar; 20g Dried cranberries; 15ml Whole egg liquid

by tina Qingtan Liying

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

I read Junzhi’s book when I first started cranberry biscuits. I learned it, simple, easy to make, and delicious.

Ingredients

Cranberry Cookies

1. Butter softened

2. Prepare the powdered sugar

3. After the butter is softened, add the powdered sugar and mix well, no need to beat

4. Prepare egg liquid

5. Add a tablespoon of egg liquid and mix well

6. Prepare the dried cranberries. If the dried cranberries are larger, you need to cut them into small pieces first.

7. Pour in dried cranberries

8. Stir well

9. Pour in low powder and mix well

10. After it becomes the dough, shape the dough into a rectangle about 5cm wide and 4cm flat by hand, and put it in the refrigerator to freeze until hard (about 0.5-1 hour)

11. Cut the frozen rectangular dough with a knife into dough pieces about 0.7cm thick, and put them in a baking pan.
After the oven is preheated, put the baking pan in the oven, in the middle of the oven, and heat up and down at 200°C for 25 minutes, until the surface is slightly golden.

12. After baking

Tips:
The powdered sugar is reduced because the family feels that the recipe of Junzhi is sweeter. Dried cranberries are more likely to stick to your teeth, so the amount is reduced.