Cranberry Shortbread Cookies

Cranberry Shortbread Cookies

1. Chop the cranberries into small particles and coat with low powder or powdered sugar to prevent stickiness

2. Soften the butter, add sugar and beat. Add egg yolks in portions and mix well

3. Sift in low powder. The veteran joins at once, the novice joins in batches, and mix well.

4. Add cranberries and mix well. At this time, it is slightly dry and crushed

5. Knead the slightly dried crushed powder by hand into a dough

6. Then squeeze and roll it into a 3mm thick sheet, and press out the shape with your favorite mold

7. Arrange into the baking tray, brush the surface with milk

8. Put it in the oven at 180 degrees for 15~18 minutes, and it will be out after coloring

9. After it is out of the oven, place a drying net, and keep it tightly sealed after it is not hot

10. Sealed and preserved

11. It can also be eaten immediately

Tips:

1. The taste of this recipe is crispy. Those who like a slightly crispy taste can change the egg yolk to 20g of whole egg liquid.

2. Chopped cranberry is good for clear and beautiful lines when pressing the pattern. It can be omitted if it is cut by knife (that is, the dough is rolled into strips, and then sliced after refrigeration)