Cranberry Cookies
by Yating Ting
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Prepare the materials
2. After the butter is softened, mix it with the powdered sugar and mix well
3. Add the milk to the bowl in portions and mix well
4. Add low-gluten flour and salt, mix well
5. Chop the cranberries, transfer them into a bowl and stir evenly
6. To shape the biscuits, take them out of the bowl, and place a plastic wrap underneath, and shape them to be similar to the size of the mold.
7. Put the dough into a biscuit mold, shape it, and put it in the refrigerator for quick freezing (the time is set according to the temperature of the refrigerator), the longer the quick freezing, the harder it will be. Easy to cut into pieces, I usually do it overnight
8. After the quick freezing is complete, take it out of the refrigerator
9. Put greased paper on the baking tray and cut the quick-frozen dough into a freezer with a thickness of 0.2CM
10. Put it into the preheated oven, (up to 190 degrees, lower to 150 degrees), and bake for 25 minutes, which can be adjusted according to the temperature of the oven.
