Cranberry Cookies

Name: Cranberry Cookies
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 260g Low-gluten flour; 70g Dried cranberries; 65g Powdered sugar; 150g butter; 30g Egg liquid

by yiyi mother

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Cranberry is rich in antioxidants such as vitamin C and flavonoids and rich in pectin. It is nourishing and beautifying, improving constipation, helping to remove toxins and excess fat from the body, and maintaining young and healthy skin. It also contains a special compound concentrated tannic acid, which, in addition to the function of preventing urinary tract infections, also helps to inhibit the attachment of Helicobacter pylori to the stomach and reduce the occurrence of gastric ulcers.
The sweet and sour cranberry biscuits are definitely a best-selling variety in my house. After many attempts, the amount of sugar has been reduced. This sweetness is my favorite!

Ingredients

Cranberry Cookies

1. Soften the butter at room temperature to the extent that you can easily press a pit with your hands. Add the powdered sugar. Do not turn on the power of the electric whisk. Stir gently until the powdered sugar and butter are basically mixed. This can prevent the powdered sugar from splashing and turn on the power of the whisk. Just mix the butter and icing sugar evenly, don’t beat it too much, otherwise the biscuits will be easily deformed

2. Add egg mixture in portions, mix well, then add dried cranberries, mix well

3. Sift in low powder, mix well and form a dough, wrap it with plastic wrap and arrange it into a cube

4. In order to make the shape more neat, you can put the whole dough in the baking pan, use the edge of the baking pan and the scraper to arrange the dough into a very neat rectangle. Put the whole dough in the refrigerator for 1 hour and take it out with a sharp knife. Cut the frozen dough into pieces of about 0.7cm and put them into the preheated oven at 150 degrees for about 20 minutes.