Cranberry Cookies

Name: Cranberry Cookies
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 115g Low-gluten flour; 75g butter; 50g Sugar; Some Dried cranberries; 1 piece egg

by Yan'er returns

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

The flying bird can finally return to the nest on New Year's Day in 2016. The cranberry biscuits made for her last night were very successful for the first time. They were crispy and delicious! [Smile] It should be called "Love Biscuit" [Smile] [Smile]! Sometimes love is a waiting, a waiting! Happy New Year to family and friends! Everything goes well! "

Ingredients

115g Low-gluten Flour
75g Butter
50g Sugar
Some Dried Cranberries
1 piece Egg

Cranberry Cookies

1. After the butter has softened at room temperature, add white sugar and stir evenly without stirring.

2. Add half an egg in the egg liquid, add the egg liquid three times and mix well.

3. Pour in the chopped dried cranberries.

4. Pour in low-gluten flour

5. Stir well and knead into a dough

6. 5. Shape the dough into a cuboid or a square by hand, and put it in the refrigerator for 1 hour.

7. Cut the frozen dough into slices with a knife.

8. After cutting, put it into the baking tray, put it in the preheated oven, and bake at 160 degrees for 15-20 minutes. The surface is slightly golden yellow.

9. carry out

Tips:
1. Dried cranberries can also be replaced with raisins, dried cherries, etc.

2. This biscuit butter does not need to be sent.

3. When the biscuits are placed in the baking tray, the gap between the biscuits should be larger, because they will swell during baking. The gaps in my step chart are reduced, and many cookies are connected together.