Cranberry Cookies

Cranberry Cookies

1. Pour the dried cranberries into a food processor and smash;

2. Take out the cranberries and set aside;

3. Soften the butter at room temperature and beat it until the color becomes lighter;

4. Add powdered sugar and beat until the sugar dissolves;

5. Add the egg liquid in two batches and stir evenly with an electric whisk. Be sure to stir the eggs evenly before adding the remaining eggs;

6. Sift the low-gluten flour and add it to the butter, mix well;

7. Add chopped cranberries and mix well;

8. Roll the dough into a cylindrical shape, wrap it in plastic wrap, and freeze it in the refrigerator for half an hour (it feels that it can be cut directly after half an hour of freezing, without returning to room temperature, which is very convenient);

9. Cut into pieces each about 0.8cm in size, put in a baking tray, preheat the oven at 140 degrees, bake for 20 minutes, until the surface is slightly golden.

Tips:

1. Dried cranberries can be finely chopped according to your own preferences. The chopped ones are more delicate, and the particles will be larger if they are chopped.

2. The egg liquid should be added in batches, otherwise it is easy to cause water and oil separation.

3. When putting the cut biscuits into the baking tray, pay attention to leaving a certain gap between each biscuits, otherwise the biscuits will expand and stick together during baking, which will not look good.