Cranberry Cookies

Name: Cranberry Cookies
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Dried cranberries; 300g Low-gluten flour; 2 pcs Soil eggs; 120g Powdered sugar; 200g butter

by Gentleman

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

I have a unique emotion for cranberry cookies! The first time I baked a cranberry cookie after buying the oven, every time I bake a cranberry cookie, I remember the first time I baked it! The oven door opened, and the rich milk fragrance overflowed. The children praised me as they ate, "Mom, you are too good, and it tastes better than the ones bought outside..."

Ingredients

Cranberry Cookies

1. The butter is softened in advance

2. Cranberry cut small spare

3. Sift the low powder and powdered sugar into the softened butter

4. Beat in the eggs

5. Stir evenly with a spatula

6. Stir evenly until there is no dry powder

7. Pour in the cut small dried cranberries

8. Mix well again. . Don't mix it for too long, the dough will become gluten and affect the taste

9. Wrap the dough in plastic wrap

10. Put it into the mold to shape, and then put it in the refrigerator for quick freezing for half an hour

11. After half an hour, the mold will be demolded, and you must remember to wrap it in plastic wrap or greased paper, otherwise the mold will not be removed. . .

12. Cut into pieces of uniform thickness. . . Start to preheat the oven at 180 degrees when cutting the biscuits

13. Put it in the baking tray, leave a little space, the biscuits will expand during the baking process

14. up and down

15. Put it on the cooling rack to dry

16. The savory cranberry cookies are nice

17. One more piece. .

Tips:
The butter must be softened, and you can reshape it without a mold and then freeze it after operation. It will be more beautiful after being shaped with a mold.