Cranberry Cookies [ms. Kong Teaches Cooking]

Name: Cranberry Cookies [ms. Kong Teaches Cooking]
Total time: 5 min
Yield: 1
Cuisine: Chinese
Ingredients: 120g Low-gluten flour; 8g milk powder; 30g Powdered sugar; 70g butter; 15g Whole egg liquid; 40g cranberry

by Teacher Kong teaches cooking

5.0 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

1

I really like the crispy taste of cranberry cookies. In fact, cookies are very suitable for beginners. The raw materials are relatively simple, the taste is good, and the success rate is quite high. Mix the ingredients, put them in the refrigerator and freeze them, then take them out and cut them into pieces and put them in the oven for baking. It allows beginners to build their confidence in baking as soon as possible!

The koji biscuits melt in your mouth and are suitable for all ages. They are paired with sweet and sour dried cranberry fruit, adding a touch of sourness to the sweetness. The dried fruit is slightly chewy, without a greasy feeling, and is super flavorful. Can't help but eat a lot of pieces, really can't stop it. Both adults and children love to eat this cookie. I will teach you how to make this cranberry cookie today, I hope you have a good time~

Ingredients

Cranberry Cookies [ms. Kong Teaches Cooking]

1. Chop dried cranberries. Cranberries can be crumbled a bit, but too large is not delicious. You can also use raisins, dried blueberries, etc. instead.

Cranberry Cookies [ms. Kong Teaches Cooking] recipe

2. Unsalted butter softens well at room temperature. Two hours before preparing the cookies, the butter must be taken out of the refrigerator and softened at room temperature so that it can easily rub a hole with your fingers and cannot melt into a liquid. If the room temperature is high, don't melt too much, because you don't have a good sense of shaping, but it is easy to deform when baking.

3. Pour the powdered sugar into the softened butter. Use an electric whisk to beat the butter until the volume expands and the color turns white. Lift the whisk to appear feathery.

4. Add 15 grams of the whole egg liquid at room temperature into the butter in two portions, and use an electric whisk to mix evenly. Be sure to mix the last egg well before adding the remaining eggs, and mix well in the same way.

5. Add cranberries and mix from top to bottom.

6. Sift the low-gluten flour and milk powder and add them to the butter.

7. Use a spatula and hands to mix until there is no dry powder. Be sure not to over-mix, which will cause the flour to become gluten and the cookies will not be crispy.

8. Put the dough into a mold and shape it. There are professional cookie molds on the Internet. If you don't have a mold on hand, you can also use greased paper or a plastic bag for shaping.

9. Put the shaped dough in the refrigerator for about 2 hours. The purpose is to make the dough hard and cut. The soft dough cannot be cut.

10. Take out the dough from the refrigerator and cut it into pieces about 1 cm thick. Place them in the baking tray, with some gaps between each cookie.

11. Place the baking tray in the middle of the oven, and heat up and down at 165 degrees, and bake for about 20 minutes. The cookies are soft after being out of the oven, and will become hard after cooling. If they are still soft after cooling, it proves that the moisture has not been baked, and it needs to be returned to the oven to dry the moisture at a low temperature. Everyone's oven temperature is different, so you can grasp it according to the recipe.