Cranberry Cookies

Cranberry Cookies

1. Take the butter out of the refrigerator and let it soften and cut into pieces at room temperature

2. Add powdered sugar and refined salt to prevent the butter from splashing when whisking. It is recommended to stir the butter with a whisk and then whisk for 5 minutes.

3. Add 1/2 egg liquid, beat until well mixed, then add the remaining 1/2 egg liquid and continue to beat.

4. Add the milk in two batches and beat it in the same way as the egg mixture.

5. After whisking, add a few drops of lemon juice and continue to whisk evenly.

6. Chop the cranberries, add in, and beat evenly.

7. Sift in low-gluten flour, turn the silicone spatula up and down evenly, do not stir in circular motions.

8. Put the batter on the plastic wrap. At this time, the butter has not melted. Wrap the dough with plastic wrap to shape it into a square shape. Put the finished strips in the refrigerator and freeze for 50 minutes.

9. Take it out of the refrigerator and arrange the shape while it's cool, then slice it to a thickness of 4-5mm. At this point, you can start to preheat the oven to 170 degrees for about 10 minutes.

10. Leave a little space between them to prevent them from becoming fluffy and sticking together during baking. At this time the oven has been preheated, put it in the middle of the oven and bake for 15-20 minutes. It is recommended to observe after baking for ten minutes, don't test the color too dark, it is enough to have a dark yellow around it.

11. I bake it for 17 minutes this time, and the color and taste are just right.

Tips:

You don’t need to whip the butter for too long like making chiffon cakes and whip the egg whites. When you freeze it in the refrigerator, observe it in time.