1.
Take the butter out of the refrigerator to soften at room temperature. Beat the white sugar into powdered sugar, stir evenly with a spatula, beat the eggs, put them twice into the butter, and stir well with a whisk each time to avoid separation of oil and water
2.
Sift the flour, smash the dried cranberries with a food mixer, put in the butter and stir evenly with a spatula until there is no obvious dry powder.
3.
Spread greased paper, put the mixed materials into the mold, shape it, put it in the refrigerator until hard, then take out and cut into 0.5 cm thick biscuits
4.
Spread a layer of greased paper on the baking tray, put the sliced biscuits in, and keep a certain distance between each slice
5.
Preheat the oven at 170 degrees, put the biscuits and bake for 15 minutes until they are slightly colored.
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