Cranberry Cookies

Cranberry Cookies

1. Prepare materials.

2. Add the icing sugar to the hydrated butter and mix well, add the egg liquid in three times and mix well.

3. Add chopped dried cranberries and mix well.

4. Add the sifted low-gluten flour and mix evenly with a spatula.

5. Knead into dough.

6. Put the dough into a biscuit mold lined with a layer of plastic wrap, compress it and flatten it, put it in the refrigerator and freeze it for an hour.

7. Take out the dough, cut the dough into thin slices of about 0.5mm, spread them on a greased paper baking tray, put them in the oven at a temperature of 160 to 170 degrees and bake for 15-20 minutes. (Preheat the oven ten minutes in advance)

Tips:

1. The butter is best to soften naturally at room temperature. The butter I made temporarily has not been softened in advance and does not need to be sent.
2. Don't chop the dried cranberries too finely.
3. This square is just the amount of a biscuit mold, about 28 pieces.