Cranberry Cookies

Name: Cranberry Cookies
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 115g Low-gluten flour; 35g Dried cranberries; 15ml Egg liquid; 60g Powdered sugar; 75g butter

by Aunt Xizhen

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

This is probably the easiest biscuit to make, but the taste is not lost to the expensive butter biscuit in the supermarket.
And because it is mixed with the sweet and sour cranberry, it can neutralize the fragrant butter of the butter. It can be said to be rich and refreshing. One bite can remind you of the sour and sweet first love feeling of the green years!

Ingredients

Cranberry Cookies

1. Prepare the materials. Let's do it~

2. After the butter has softened, add granulated sugar and stir evenly with a spatula.

3. Add the egg liquid and mix well.

4. Pour in dried cranberries. If the dried cranberries are too dry, soak them in moderate water. Dried cranberries need to be chopped first (not too chopped), and then poured into low-gluten flour.

5. Add flour and mix well to form dough.

6. You can use plastic wrap to shape the dough into a rectangular parallelepiped with a width of about 6cm and a height of about 4cm, or it can be round, and then put it in the refrigerator and freeze it until hard (it takes about 1 and a half hours)

7. Take out the frozen dough and cut it into slices about 0.5cm thick with a knife.

8. After cutting, put it into the baking tray and put it into the preheated oven to bake. Bake: 165 degrees, middle layer, about 15 minutes, until the surface is slightly golden.