Cranberry Cookies

Cranberry Cookies

1. Weigh the required materials.

2. Dice the butter (I cut into strips lazily) to soften it, add the powdered sugar and stir with a manual whisk to beat evenly

3. Break up the eggs, add them to the whipped butter in 3 times and stir evenly. (Add a small amount of eggs several times to prevent oil and water from separating)

4. Sift the low-gluten flour, add it to the butter, and stir evenly with a spatula until there are no white particles

5. Cut the cranberries into small pieces, add them, and stir evenly to make them evenly stick to the cranberries

6. If there is a mold, it is better. If there is no mold, shape it by yourself, wrap it in plastic wrap, put it in the refrigerator, and freeze for about 2-3 hours until it hardens.

7. Take out the slices from the refrigerator, about the same thickness, put them in the oven and bake them until the biscuits are dry. My oven is relatively small and the heat is not very uniform, so when you bake it, turn it over and bake it again. The middle of the biscuits is not easy to cook.

Tips:

1. If the butter is too bad to add the flour, you can add some flour
2. Cranberries can be soaked for a while beforehand, so that they won’t be too dry