Cranberry Cookies

Cranberry Cookies

1. Prepare materials

2. The butter is softened at room temperature, stir, add sugar, and stir with a rubber spatula

3. Beat with a whisk until the butter becomes lighter in color and swells into a feather shape

4. Add the beaten eggs in two batches and mix well

5. Sift in the low-gluten flour in 3 times and mix it slightly with a rubber spatula

6. Add dried cranberries and mix well

7. Put all the cranberry cookie batter in the mold, after loading, put it in the refrigerator and freeze for about 1 hour

8. After freezing, take out slices (about 0.7 cm thick, depending on personal preference) and place them on the baking tray, paying attention to the spacing

9. Bake at 160 degrees for 20 minutes in the oven

10. Bake until golden brown, then remove the baking tray, let the biscuits cool and serve

Tips:

1. I use a PE5386 one-degree shuttle oven. When you use other brands of ovens, please pay attention to the appropriate temperature adjustment.
2. You can increase the amount of white granulated sugar in the formula according to your personal taste.
3. Cranberry biscuits can be frozen in the refrigerator for about an hour, and the time should not be too short or too long.

Otherwise, the biscuits cannot be cut into slices.