Cranberry Red Date Cookies

Cranberry Red Date Cookies

1. The jujube is boiled in hot water for a while in advance (to remove the bitterness), cored and chopped.

2. The butter softens. (It can be heated in water. Don't be afraid of overheating. If it becomes liquid, put it in the refrigerator for a while, it will become solid again. Amazing!) This is softened butter. Very silky.

3. Add 40g powdered sugar. (If there is no powdered sugar, you can add the usual sugar)

4. Add 20g of whole egg liquid to the butter.

5. Pour in dried cranberries. (It is best to soak the cranberries in water to soften them first, and then chop them, otherwise the final biscuit will not be cut well)

6. Sift in low-gluten flour.

7. Stir evenly into a dough. Shape the dough into a rectangular parallelepiped with a width of about 6 cm and a height of about 3 cm. Put it in the refrigerator and freeze for 1 hour. (Don't freeze for too long, at least 40 minutes.)

8. Frozen rectangular dough. Cut into slices about 0.8CM. (Chopping dried cranberries will make it easier to cut the biscuit blanks, and the knife should also be fast, using a see-saw cutting method.)

9. Preheat the oven in advance, 160 degrees for 10 minutes. Bake up and down for about 20 minutes until the surface is slightly yellow. (This biscuit should not be very dark, so the temperature should not be too high.)

Tips:

1. Simple operation, no need to beat butter. This is what I learned from Junzhi. Some people say that Junzhi’s recipe candies are too much, and those who don’t like sweets can reduce it to 20g.
2. Dried cranberries can be replaced with raisins or other dried fruits.
3. The freezing time should be moderate.