Cranberry Marshmallow Peanut Butter Sandwich Cookies

Name: Cranberry Marshmallow Peanut Butter Sandwich Cookies
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 115g Low-gluten flour; 75g butter; 35g Powdered sugar; 15ml Whole egg liquid; 35g Dried cranberries; 6 pcs cotton candy; Some peanut butter

by Happy and elegant

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

During leisure time, soak in a pot of Taiping Houkui, another hand-made dessert, and savor the interweaving of sugar-free peanut butter and sweet marshmallow on the tip of your tongue. Afternoon tea is so pleasant.

Ingredients

Cranberry Marshmallow Peanut Butter Sandwich Cookies

1. The butter is softened and does not need to be sent.

2. Add sifted powdered sugar and mix well.

3. Add the whole egg liquid and mix well.

4. Pour in chopped dried cranberries

5. Pour in the sifted low-gluten flour

6. Stir until there is no dry powder to form a dough.

7. Wrap the dough with plastic wrap and place it in a biscuit mold to compact and shape it, then put it in the refrigerator and freeze it until hard, about 1 hour.

8. Cut the frozen rectangular dough into evenly sized pieces.

9. Line the baking tray with greased paper, and arrange the cut dough pieces into the baking tray, leaving some gaps between the biscuits.

10. Put the baking tray into the preheated oven. Bring to 140 degrees, lower to 180 degrees, and bake on the upper and lower fire for 15 minutes. Change the position of the baking tray before and after halfway until the surface of the biscuit is slightly golden.