Cranberry Peanut Cookies

Name: Cranberry Peanut Cookies
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 130g Low-gluten flour; 86g butter; 20g Egg liquid; 25g Dried cranberries; 30g Cooked peanuts; 40g Powdered sugar

by Sheep kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

5

This cookie was made a year ago. I turned on the camera and browsed the photos today, only to find that these steps have not been uploaded to the computer. It has been a long time since my mother fell ill to post a recipe.
This kind of biscuits without whipped butter is very simple to make, and the taste is not worse than cookies. You can also add a variety of preserved fruits and dried fruits according to your own preferences, which is more nutritious.
I have made walnuts and cranberries several times before, and my family liked them very much. This time I replaced walnut kernels with peanut kernels, and the taste is also very good.

Ingredients

Cranberry Peanut Cookies

1. Prepare the ingredients, roast the peanuts in advance and go to the red coat. The butter softens.

2. Put the red-clothed peanut kernels into a fresh-keeping bag and crush them with a rolling pin. Chop dried cranberries.

3. Put the softened butter in powdered sugar.

4. Stir well with a manual whisk.

5. Put the egg mixture in twice and mix well.

6. Add cranberries and crushed peanuts.

7. Mix well with a rubber spatula.

8. Sift in low powder.

9. Use a spatula to cut and mix until there is no dry powder.

10. Wrap it with plastic wrap and make it into a cylindrical shape. Put it in the freezer of the refrigerator for more than 2 hours, and take it out after freezing.

11. Remove the plastic wrap and cut into evenly thick slices.

12. Place in the baking tray, leaving a gap in the middle.

13. Put it in the middle layer of the preheated oven, heat up and down at 175 degrees, bake for about 20 minutes.

14. Bake until the surface of the biscuit is slightly yellowed.

Tips:
Don't whip the butter, just use a manual whisk to mix it evenly; finally put it in the refrigerator for sufficient freezing time, and it must be frozen hard, otherwise it will be slag, incomplete and irregular when it is cut.