Cranberry Margarita Cookies
1.
Prepare all materials
2.
Add powdered sugar and salt to the softened butter. Then send it until the volume expands and the color becomes milky white.
3.
Sift the boiled egg yolks into a bowl of butter
4.
Then stir well
5.
Sift the cornstarch and low flour into the butter
6.
Add chopped dried cranberry when you grab it into a flocculent shape with your hands. The dried cranberry should be soaked and dried in advance. It is better to chop a little bit.
7.
Catch the dough into a fresh-keeping bag and put it in the refrigerator for 1 hour
8.
After refrigerating the dough, take it out and knead it into small balls with a weight of about 8 grams each, and then gently press on it with your index finger to make natural cracks appear (the oven is preheated at 160 degrees)
9.
Put the biscuits into the upper middle and bake at 150 degrees for 20 minutes (temperature is for reference only)
Tips:
After the butter is in place, you can pull it. You must choose the butter, so that the biscuits are delicious. Also, chop the cranberry as much as possible. The soaked cranberry is best to use a paper towel to absorb the excess water on the surface