Cranberry Cookies

Cranberry Cookies

1. After the butter has softened, add powdered sugar and mix well. No need to send

2. Add 1 tablespoon of egg liquid and mix well

3. Pour in dried cranberries. If the dried cranberries are relatively large, you need to chop them first (do not chop too much)

4. Pour in low-gluten flour

5. Stir well and become dough. Use your hands to shape the dough into a rectangular parallelepiped with a width of about 6CM and a height of about 4CM. Put it in the refrigerator and freeze it until hard (it takes about 1 hour, whether it’s frozen or refrigerated)

6. The frozen rectangular dough is cut into pieces with a thickness of about 0.7cm with a knife. After cutting, put it into the baking tray and put it into the preheated oven to bake.

Tips:

1. This is a very simple biscuit. There is no need to whip butter, and the amount of eggs is small, so there is no need to worry about incomplete emulsification of eggs and butter, and the success rate is high.
2. Dried cranberries can be purchased in imported supermarkets.
3. Dried cranberries can also be replaced with other dried fruits, such as raisins and dried cherries.