Cranberry Cookies
by Linda kitchen
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Prepare all materials.
2. The butter is softened at room temperature so that your fingers can easily make a hole (you need to prepare about 2 hours in advance).
3. Chop dried cranberries.
4. Add powdered sugar and butter and mix together.
5. Use a spatula to press and scrape to mix the butter and powdered sugar evenly.
6. Then add the eggs to the butter.
7. Stir evenly with an electric whisk.
8. Add all the sifted low-gluten flour and dried cranberries to the butter mixture.
9. Use a spatula to mix them evenly, don't over-mix them.
10. Put it into the mold and put the dough into the refrigerator to refrigerate for about 2 hours.
11. After taking it out of the refrigerator, cut into pieces each about 0.5cm in size. Place on the baking tray. Heat the oven up and down at about 170 degrees and bake for 20 minutes.
12. Seal after cold cutting.
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