Cranberry Cookies

Cranberry Cookies

1. Prepare the main ingredients

2. After the butter is softened, stir well, add powdered sugar in portions and stir until it is smooth and non-granular

3. Soak the dried cranberries in warm water for about 15 minutes, drain the water, and chop some

4. Sift in the low-gluten flour, use a silicone spatula to stir from the bottom to the top until fully mixed and there is no obvious scattered flour

5. Add chopped dried cranberries and stir evenly from the bottom up with a spatula.

6. Roll it into a strip, wrap it in plastic wrap, and put it in a mold,

7. I made a mold made from packaging cardboard

8. Put it in the refrigerator and freeze for about an hour, then take it out

9. Tear off the plastic wrap and cut into pieces about three to four centimeters vertically with a knife

10. Preheat the oven up and down to 165 degrees, put the oven-specific silicone oil paper on the baking tray, and arrange the cut biscuit dough neatly on the paper.

11. Put it into the preheated oven and bake for about 20 minutes, and the surface will be light golden yellow.

12. Take out to cool and eat

Tips:

The mixing steps are all critical. It must be evenly mixed until the materials are fully integrated. It must be patient to knead the dough. The temperature and time of the oven must be set according to the thickness of the slice. Observe the baking state of the biscuits at any time.