1. Butter softened and chopped at room temperature
2. Beat in two eggs\nUse a whisk to beat at low speed
3. Crush the cranberries, I used Braun sticks, which are very crushed and well blended.
4. Put the sugar and cranberries in the whipped butter in picture two. \nFinally, sift in the flour and milk powder and mix well. \nBecause of the large quantity, I used a square mold for making cakes. \nPin oil paper first, flatten the cranberry dough in the mold. \nPlace in the refrigerator and freeze for one hour.
5. Pour out the dough and cut into pieces evenly. \nThe baking tray is covered with greased paper. \nPlace the stack evenly, leaving some gaps. \nThe oven heats up to 170 degrees, and preheat for five minutes. \nPut into the spread pan and bake for another 25 minutes. \nOne pound of flour, divide it several times.
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