1. Use a food processor to break the cranberries and set aside
2. Butter greenhouse softening
3. Beat a few times first
4. Add powdered sugar
5. Send
6. Add the milk in portions and beat well, add once and beat well, then add and beat well, 3 or 4 times and it's almost the same!
7. Add crumbled cranberries
8. Beat well
9. Sift in low-gluten flour
10. Beat a few times with a whisk and mix well with a spatula
11. Batter after mixing
12. Put it in a piping bag! It is recommended to use a silicone piping bag for cookies, otherwise the piping bag will break before the batter is squeezed out!
13. Use your favorite decorating nozzle to squeeze out the shape on the baking tray. My baking tray is non-stick baking tray, so there is no grease paper! Bake the 175 middle layer on the upper and lower fire for 30 minutes. Time and temperature are adjusted according to your own oven!
14. It's out!
15. Appreciation of finished products
16. Appreciation of finished products
17. Appreciation of finished products
18. Appreciation of finished products
