Cranberry Cookies

Cranberry Cookies

1. Prepare the weighed ingredients and soften the butter.

2. Add softened butter to powdered sugar and mix well

3. Add the whole egg liquid to the butter with powdered sugar and stir clockwise.

4. Sift in low-gluten flour

5. Add crumbled cranberries

6. Stir well

7. Put it into a mold with plastic wrap for shaping (if there is no mold, you can wrap it with plastic wrap and manually shape it into a rectangular parallelepiped shape)

8. After the shaping is completed, put it in the refrigerator and freeze (it must be frozen) for about 1 hour, take it out after freezing it hard, and cut it into biscuit slices with a thickness of about 7mm with a knife.

9. Lay a baking tray lined with greased paper, leaving a gap between the biscuits (the volume of the biscuits will increase during the baking process, and the gap is too small to stick)

10. Put it into the preheated oven, and fire up and down at 170 degrees for about 20 minutes. The fragrant biscuits are out (depending on the oven conditions, bake until the surroundings turn yellow and turn off the oven. Then it will be stuffy for a while, the taste will be more crisp)

Tips:

1. The process is simple, no need to beat butter, just add the ingredients according to the steps and stir evenly.
2. The freezing time should not be too long or too short
3. If you eat too much, it is easy to get tired. You can match it with a cup of scented tea.