Cranberry Marshmallow Peanut Butter Sandwich Cookies

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.

11. The biscuits are out of the oven.

12. Take a few biscuits and put a marshmallow on each

13. Bake in the oven for 2 minutes until golden brown

14. Peanut butter

15. Put another biscuit on, and the delicious marshmallow peanut butter biscuit can be enjoyed.

Tips:

The temperature and time of the oven can be adjusted flexibly according to your own oven.