Cranberry Cookies

Cranberry Cookies

1. Cut the butter into small pieces and lift to room temperature to soften

2. Probably softened to the point where there are sunken fingerprints on the finger

3. Dried cranberries chopped and set aside (you can soak in brandy for 1hr in advance)

4. Add powdered sugar to the softened butter

5. Stir well, no need to beat butter

6. Add the right amount of egg liquid and mix well

7. Add chopped dried cranberries

8. Mix well

9. Sift in low-gluten flour and mix well to form a dough

10. Use your hands to shape the dough into a rectangular parallelepiped with a width of about 6cm and a height of about 4cm.

11. Wrap the whole rectangular parallelepiped dough with plastic wrap and put it in the refrigerator to freeze for 1 hour

12. Take out the frozen dough and cut into slices about 7mm with a knife

13. Place a piece of kitchen oil paper on the bottom of the baking tray, put the cut biscuit pieces into the baking tray, and preheat the oven at 165 degrees

14. Put it in the preheated oven, 165 degrees, bake for about 20 minutes

15. Freshly baked biscuits will be softer and will become crispy after cooling

Tips:

1. The butter needs to be lifted and placed at room temperature to soften, not to be heated in water, so as not to become liquid;
2. This method does not need to beat butter, it is simple and convenient;
3. The egg liquid should not be too much;
4. The whole biscuit dough needs to be moved into the refrigerator to freeze for more than 1 hour, not refrigerated.