Cranberry Cookies

Cranberry Cookies

1. Cut the butter into small pieces, add powdered sugar after it has softened at room temperature (put it in the oven when the temperature is low, and start the fermentation function for about 10 minutes).

2. Mix well with a spatula.

3. Then use a whisk at low speed until the butter becomes lighter in color and larger in volume.

4. Add the egg liquid in 3 times, and beat each time until the butter and liquid are completely integrated before adding the next time.

5. Sift in low powder and stir evenly with a rubber spatula.

6. Add the chopped dried cranberries and mix well.

7. Arrange the rectangles, wrap them in plastic wrap, and freeze them in the refrigerator for about 30 minutes.

8. Take out and cut into thin slices of equal thickness.

9. Place the biscuits in the baking tray, leaving some space in the middle, because the biscuits will expand during the baking process.

10. Put it into the middle layer of the preheated oven and heat it up and down at 180 degrees for 20 minutes.

11. Let cool and serve immediately after baking.

12. Crisp and delicious.

13. If you can't finish it, you can pack it in a sealed jar or a sealed bag to prevent moisture from affecting the taste.

14. Finished picture.

Tips:

Please adjust the temperature according to the temperament of your own oven; please put oil paper on the ordinary baking pan; it is best to watch the degree of coloring by the oven a few minutes before the oven is out to prevent it from baking.