Cranberry Cookies

Cranberry Cookies

by Moon Swallow

4.7 (1)
Favorite

Difficulty

Easy

Time

15m

Serving

2

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.

Cranberry Cookies

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

Cranberry Cookies recipe

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

Cranberry Cookies recipe

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

Cranberry Cookies recipe

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

Cranberry Cookies recipe

5. Chop the soaked cranberries with a knife.

Cranberry Cookies recipe

6. Add chopped cranberries to the butter.

Cranberry Cookies recipe

7. Stir evenly with a spatula.

Cranberry Cookies recipe

8. Sift in low-gluten flour

Cranberry Cookies recipe

9. Cut and mix evenly with a spatula.

Cranberry Cookies recipe

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

Cranberry Cookies recipe

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

Cranberry Cookies recipe

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.

Cranberry Cookies recipe

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