Cranberry Cookies

Cranberry Cookies

1. The butter softens at room temperature.

2. The softened can be pressed with a whisk to prepare the butter.

3. After the butter turns white and feathery, add sugar and continue to beat until the sugar and butter are fused.

4. Add the egg liquid in two portions to avoid separation of water and oil, and continue to beat the mixed ingredients.

5. Whisk at low speed to mix the egg and butter.

6. Beat the butter until it is twice as large as shown in the picture.

7. Add the sifted flour, forget to take pictures, and mix well into a soft and smooth dough.

8. The live dough is added with cranberries and placed in a mold to freeze and shape.

9. slice.

10. Put the cut biscuits in the mother goose pan after a little preheating.

11. You can eat it in fifteen minutes.

Tips:

I personally like cookies with a strong butter flavor, so I add more butter. If you don't like the rich flavor, you can reduce it by half, and the flour should be reduced to 200 accordingly. Put less sugar for children, so they won’t taste too sweet.