Cranberry Cookies

Cranberry Cookies

1. Materials ready

2. Cut butter into cubes, soften at room temperature for 10-20 minutes

3. Cranberry chopped

4. Mash the butter and add powdered sugar

5. Add 15 grams of egg liquid and mix well

6. Add milk powder

7. Sift in low-gluten flour and mix well

8. Pour in the chopped cranberries

9. Stir well and become dough

10. Lay the cling film flat, pour the dough on top, lift up both sides of the cling film, shape the dough through the cling film with your hands, and freeze for 1 hour

11. Take out the frozen dough, uncover the plastic wrap, cut into even thick slices, turn on the oven to preheat 170 degrees

12. Place them evenly in the baking pan covered with tin foil, remember to place each piece farther apart

13. 170 degrees, about 20 minutes, the surface will be slightly yellow

Tips:

1. Milk powder is added to the recipe, and the baked biscuits have a strong milk fragrance;
2. All the biscuits must be cut in even thickness, otherwise the maturity will not be uniform during baking;
3. When placed on the baking tray, each piece is a little farther apart, and the biscuits will rise a little during the baking process.