Cranberry Cookies

Name: Cranberry Cookies
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 75g butter; 115g Low-gluten flour; 45g Powdered sugar; 15g Whole egg liquid; 35g Dried cranberries

by Moon Swallow

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

This biscuit is the first biscuit I made after playing baking, and it is also a biscuit that has been kept until now and loved by family and friends. It is more convenient to make than ordinary cookies, it tastes sweet and sour, crispy, and full of milk flavor.

Ingredients

Cranberry Cookies

1. Put the butter in a container to soften it sufficiently.

2. Dried cranberries are soaked in rum or warm water and drained.

3. Add powdered sugar to the softened butter and stir until the volume becomes larger and the color becomes lighter. No need to whip.

4. Add the egg liquid in portions, and add the egg liquid after mixing well each time.

5. Chop the soaked cranberries with a knife.

6. Add chopped cranberries to the butter.

7. Stir evenly with a spatula.

8. Sift in low-gluten flour

9. Cut and mix evenly with a spatula.

10. Wrap the mixed batter in plastic wrap, arrange it into long strips, and freeze it in the refrigerator for about 1 hour.

11. Take out the frozen dough and cut it into evenly thick slices with a knife.

12. Arrange the biscuits into the baking tray, put them in the preheated oven, bake at 170 degrees for about 15 minutes, until the surface is slightly yellow.