Cranberry Cookies

Cranberry Cookies

1. Prepare ingredients.

2. The butter is softened at room temperature and can be softened by hand.

3. Add powdered sugar.

4. Stir evenly with a silicone spatula.

5. Beat with an electric whisk until the color becomes lighter.

6. Add the egg liquid in 3 times, each time with an electric whisk until fully integrated.

7. Sift in low-gluten flour.

8. Knead into dough.

9. Pour in the chopped dried cranberries.

10. Knead into dough.

11. Use the abrasive tool to integrate the cuboid, put it in the refrigerator for more than 1 hour, and integrate it by hand if there is no abrasive tool.

12. Take it out and cut into even slices after freezing.

13. They are neatly placed on a baking tray lined with greased paper.

14. Preheat the oven at 10°C for 10 minutes, put it in the middle layer and bake at 170°C for 15 minutes.

15. After cooling, it is very crispy and can be stored in an airtight container.

Tips:

When you bake in the oven for about 10 minutes, please pay attention to the coloring, according to the temperature of your own oven!