Cranberry Cookies
1.
After taking out the butter from the refrigerator, soften it in advance, add fine sugar, and beat slightly with a whisk.
2.
Add the egg liquid in two batches and stir into a fine paste.
3.
Sift in low-gluten flour.
4.
Add dried cranberries and stir evenly with a rubber spatula to form a dough.
5.
Arrange the dough into strips and put it in the refrigerator for 40 minutes. Take it out and cut into 8mm slices.
6.
180 degree hot air in the middle of the oven, about 20 minutes
7.
Crisp and crisp, sweet and sour.