Cranberry Cookies

Name: Cranberry Cookies
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 160g Low-gluten flour; 100g butter; 15g Egg white; 35g Powdered sugar

by Tong Gago

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The classic cranberry cookie is a biscuit that every baking white must make when he grows up. The perfect fusion of sour cranberry and butter has a unique taste. You can make real materials by yourself, which is better than cakes. The store doesn’t know how many times it tastes better. After you eat the first piece, you can’t help eating one piece after another. Friends who have an oven at home may wish to make it at home during the Spring Festival. Big friends and children will love it.

Ingredients

Cranberry Cookies

1. To prepare the ingredients, cut the cranberry into small pieces.

2. After softening the butter at room temperature, add powdered sugar.

3. Dispatch until the butter is enlarged and has clear lines.

4. Pour in half of the egg whites and let the egg whites and butter to be fully beaten.

5. Pour in the remaining egg whites and beat until fluffy and whitish.

6. Sift in low-gluten flour.

7. Stir evenly without dry powder.

8. Pour in the cranberry particles and continue toss.

9. Prepare a piece of greased paper, put the cookie dough on the greased paper, arrange it with the help of a cookie mold, and put it in the refrigerator for more than 1 hour.

10. Cut the frozen biscuits into thick slices of about 0.7cm and put them in a non-stick baking pan. If it is a random baking pan in the oven, be sure to put oil paper.