Cranberry Cookies

Cranberry Cookies

1. The butter is softened in the greenhouse for about 15 minutes, and in summer, 10 minutes will do.

2. Chop the dried cranberries and set aside.

3. Adding powdered sugar, my friend said to add 120 grams, I only added 80 grams, the sweetness is very suitable!

4. Use a whisk to adjust the frequency to level 1, beat the butter and powdered sugar until the volume is fluffy and feathery!

5. Put in a whole egg

6. Continue to use the whisk, adjust to the first gear, and completely blend the egg liquid into it

7. Pour in the prepared dried cranberries and mix well with a rubber spatula

8. Add the low-gluten flour sifted in advance

9. Stir evenly with a rubber spatula until there is no dry powder

10. Because there is no professional mold, use plastic wrap to pinch the shape of a cuboid, put it in the freezer, and freeze for 1-1.5 hours

11. After taking out the paste in the freezer compartment, cut into slices about 6mm thick, and place them on a baking tray lined with greased paper. Make sure to leave a little space in the middle of each slice, because the biscuits will expand in the oven to avoid adhesion.

12. After preheating the oven at 160 degrees for 10 minutes, put the baking tray in, and let the upper and lower temperatures heat up at 160 degrees for 20 minutes!

Tips:

When they are just out of the oven, the biscuits will have a soft feeling. It will be ready in a few minutes! Very delicious