Cranberry Margarita Cookies
by Huang Shiren 61
Favorite
Difficulty
Easy
Time
15m
Serving
2
1. Cut the cranberries into small cubes and sift the egg yolks for later use.
2. The butter is softened at room temperature, and powdered sugar and salt are added.
3. Use an electric whisk to whip smoothly and slightly whitish.
4. Add the pureed egg yolk and stir evenly.
5. Sift in low flour and starch.
6. Stir evenly with a spatula.
7. Add the cranberries.
8. Knead it by hand, put it in a fresh-keeping bag, and keep it in the refrigerator for 40 minutes.
9. Divide the refrigerated dough into 10 grams or so and knead it round.
10. Put it in the baking tray and gently press the middle with your thumb to form a natural cracking pattern.
11. Preheat the oven, heat up to 170 degrees, lower the heat to 155 degrees, and bake for 15 minutes.
12. The baked biscuits are placed on the baking net to cool, and the biscuits can be sealed and preserved after eating.
13. Crispy and delicious, suitable for little babies.
14. Finished picture
Tips:This recipe can make about 40 biscuits. Potato starch can be replaced by corn starch
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