Cranberry Cookies
by MISS Murphy
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Soften the butter, so that it can be deformed with a light touch of your fingers. Add icing sugar and stir by hand for about 5 minutes until fluffy.
2. Break the eggs into whole egg liquid, do not pour them all at once, pour them into the beaten butter three times.
3. Chop the cranberries, pour them into the butter, and stir evenly with a rubber spatula.
4. Sift the low-gluten flour, pour it into step 3 three times, and mix well.
5. Wrap the mixed product in step 4 with plastic wrap and trim it to a suitable size, and freeze for 1 hour. In order to save trouble, buy the mold directly online, and then cut the frozen finished product into a shape close to 1 cm.
6. Cut the frozen finished product into a shape close to 1 cm, put greaseproof paper or greaseproof cloth on the baking tray, and put it in the oven. The temperature of the upper tube is 180°, and the temperature of the lower tube is 160°. Take it out after 20 minutes.
