Cranberry Cookies

Cranberry Cookies

1. Butter melts in water

2. Pour in granulated sugar and stir until there are no particles (if powdered sugar is used, pay attention to the composition of powdered sugar, do not use powdered sugar made of glucose)

3. Dried cranberries cut smaller

4. After stirring until there are no particles, add an egg, or you can beat the egg first and then pour it in, it's the same

5. Pour in dried cranberries and stir well

6. Pour in low-gluten flour

7. Stir until there is no dry powder

8. Put a layer of plastic wrap in the biscuit mold

9. Hold it down with a wooden board, shake it down a few times, wrap it with tape, and freeze it for an hour

10. Frozen and sliced, the middle of the oven is 130 degrees for half an hour

11. It will become crunchy after cooling

12. If you can’t finish it, keep it sealed to avoid moisture

Tips:

Each kind of oven has different firepower, so you have to test the best time and temperature by yourself.