Cranberry Cookies

Cranberry Cookies

1. 1. Take the butter out of the refrigerator and let it soften at room temperature, add powdered sugar and beat it evenly with a manual whisk

2. 2. Add the egg liquid in twice and beat evenly

3. 3. Sift in low-gluten flour and mix well with a spatula

4. 4. Add chopped dried cranberries and stir well

5. 5. Put the mixed dough on a piece of oiled paper, wrap the dough with oiled paper, and press it with your hands to form a rectangular dough with a width of about 4 cm and a height of about 6 cm.

6. 6. Wrap the dough in oil paper, put it in the refrigerator for 2 hours until the dough becomes hard

7. 7. Preheat the oven, heat up to 150 degrees and lower to 140 degrees; take the dough out of the refrigerator and cut into 5 cm thick slices with a knife

8. 8. Arrange on the baking sheet

9. 9. Put it into the upper layer of the oven, heat up to 150 degrees, lower the heat to 140 degrees, bake for about 12 minutes, and the biscuits are ready

Tips:

Whatever you want:

The shaped dough must be placed in the refrigerator and frozen (not frozen) and cut into pieces when it becomes completely hard.

To make biscuit butter, you must take it out of the refrigerator in advance and let it soften at room temperature before use. In winter, you can put the butter next to the heater, or use a hair dryer to blow it, or use a microwave oven on low heat for ten seconds, but it depends on the size of the butter, it’s best to heat it in a few seconds, and observe the butter at any time Softened state.

You can choose other preserved fruits according to your preferences, such as raisins, melon seeds, flax seeds, and walnuts.

If you can't make it a rectangle, you can make it into a shape you like.