Cranberry Cookies

Name: Cranberry Cookies
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 115g Low-gluten flour; 75g butter; 35g Dried cranberries; 60g Powdered sugar; 15ml egg

by Ejiao Empress

4.9 (1)

Favorite

5

Difficulty

Easy

Time

30m

Serving

2

Dried cranberries are rich in vitamin C that makes skin beautiful and healthy. Low-gluten flour is used as the main ingredient, and cranberries, milk powder, and eggs are blended to give the skin a full fragrance.

Ingredients

Cranberry Cookies

1. Prepare ingredients: 115 grams of low-gluten flour, 15 milliliters of whole egg liquid, 75 grams of butter, 60 grams of powdered sugar, and 35 grams of dried cranberries. Bake: 165 degrees, middle layer, 20 minutes.

2. After the butter has softened, add the powdered sugar.

3. Beat with a whisk until fluffy.

4. Add the egg liquid and mix well.

5. Pour in the chopped dried cranberries.

6. Pour in low-gluten flour, mix well, and knead it into a dough.

7. Knead into dough.

8. The dough is formed into a long strip and placed in the refrigerator for an hour to take out.

9. Cut the frozen rectangular dough into thick slices with a knife, and put it into the baking tray. Preheat the oven at 165 degrees, and bake the upper layer for 20 minutes.

Tips:
1. Dried cranberries can also be replaced with raisins, dried cherries, etc.
2. If there is no powdered sugar, you can use a blender to mix the white sugar and a small amount of corn starch into powdered sugar.