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.
