1. Prepare the ingredients
2. The butter is softened into a paste at room temperature, add fine sugar, beat with a whisk until the butter is slightly lighter in color, add milk powder, and continue to beat with a whisk until the volume is loose and the color is lighter.
3. Add 1 egg yolk and beat evenly with an egg beater.
4. Add sifted low-gluten flour.
5. Mix the butter and low-gluten flour by hand.
6. Add in advance chopped dried cranberries
7. Knead the dried cranberries into the dough and knead evenly.
8. Evenly divided into small balls, I made 15 of them.
9. Squeeze the cookie ball slightly. Don't press it too flat! Place them evenly, with a distance between them.
10. Brush with egg yolk water.
11. Put it in the middle layer of the preheated 180 degree oven and heat it up and down 180 degrees for 16 minutes.
12. Bake until the surface is golden, take it out and let cool.
13. The shortbread cookies that can’t be eaten can be stored in a vacuum preservation jar without moisture absorption and no taste.
Tips:The butter must be beaten until it is puffy and bulky, otherwise the dough will feel dry.
