Cranberry Cookies

Cranberry Cookies

1. Prepare the ingredients, soften the butter in advance, and chop the cranberries.

2. Put the powdered sugar in the softened butter.

3. Stir evenly with a whisk without whisking.

4. Add the egg liquid in 3 times, stir well each time, and then add the next time.

5. The state of butter after mixing.

6. Sift in low powder.

7. Stir until there is no dry powder.

8. Stir well after adding cranberries.

9. Place half of them in plastic wrap, then put them in a rectangular cranberry mold to flatten and compact.

10. Out of the mold, the cranberry biscuit is in perfect shape.

11. The other half is also trimmed in the same way, and then placed in the refrigerator freezer for 1 hour.

12. Take it out after 1 hour and cut it into 7cm thick squares with a knife.

13. Arrange the biscuits evenly in the baking tray. Do not place the biscuits too tightly, because the biscuits grow up after the baking process, and the biscuits will stick together if they are too close.

14. Put it into the preheated oven for baking. The temperature is 150 degrees for the upper tube and 165 degrees for the lower tube. The time is 20 minutes. Pay attention to the color of the biscuits in the last few minutes, and the surface is slightly yellow.

15. Remove the biscuits after baking.

16. The biscuits are still a bit soft when they are baked, but they become hard after they are moved to a drying net to cool.

17. Finished picture.

Tips:

1. The butter does not need to be beaten, just beat it evenly.
2. Because cranberry also has a sweet taste, if you feel that the sugar is too much, you can reduce it in an appropriate amount, but not too much. Too little sugar will also affect the taste of the biscuits.
3. Observe the biscuits at any time during the baking process. The temperature of the oven should not be too high as it is easy to bake.