Cranberry Margarita Cookies

by Shirley

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

There is a beautiful love story hidden behind margarita biscuits. It is also an entry-level biscuit for baking. It is very suitable for novices. This biscuit adds dried cranberries on the basis of margarita biscuits. It is crispy, melts in the mouth, and tastes with a hint of sweet and sour taste.

Ingredients

Cranberry Margarita Cookies

1. Prepare the necessary ingredients

2. Sift low-gluten flour and cornstarch into the bowl separately

3. Use a manual whisk to mix evenly and set aside

4. Cut cranberries into small pieces and set aside

5. The butter is softened at room temperature, so soft that you can easily poke a hole with your fingers

6. Put in powdered sugar, beat with a manual whisk, and the butter is slightly whitish in color

7. Sieve and add cooked egg yolks, beat evenly

8. Add the low-gluten flour and cornstarch mixture

9. Stir with spatula until there is no dry powder

10. Pour in cranberry chopped

11. Into a dough, wrap it in plastic wrap

12. Refrigerate in the refrigerator for half an hour, divide into small balls of 8-9 grams each, and place them in a baking tray.

13. Press with your thumb in the middle to show a natural crack

14. Preheat the oven in advance, 150 degrees, middle level, bake for 28 minutes

Tips:
Adding starch can make the biscuits more crispy. If there is no starch, you can use low-gluten flour instead

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