Cranberry Cookies
by If water eats up
Favorite
Difficulty
Normal
Time
1h
Serving
3
A must-have for baking novices~
1. Add icing sugar to the softened butter at room temperature, beat with an electric whisk until slightly white and swell, add the egg liquid, and beat until the water and oil are combined.
2. Sift in low-gluten flour and mix well with a rubber spatula.
3. Add chopped dried cranberries.
4. Mix well with a spatula.
5. Knead the dough with your hands.
6. Wrap it with greased paper, drop it on the table, and smash it into a column of 4 cm by 4 cm. Put it in the refrigerator for more than 40 minutes.
7. Take out the dough and cut it into 0.5 cm evenly, as evenly as possible.
8. Lay it on a non-stick bakeware. If it is a non-stick bakeware, it needs to be lined with greased paper.
9. Preheat the oven 180 degrees, middle level, bake for 16 minutes.
10. Baked
11. Finished product
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