Creamy Cranberry Cookies

Name: Creamy Cranberry Cookies
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 170g Low-gluten flour; 10g milk powder; 1 piece egg; 50g butter; 45g Caster sugar; 50g Dried cranberries

by lin leisurely

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

[Works of Bai Cui's Fifth Food Contest]
This biscuit has a milky flavor brought by milk powder, and the amount of butter is not a lot. It is very suitable for children to eat.
Of course, I added a lot of cranberries, which is also my favorite!

This work was made by Bai Cui's once-flying large-capacity electronic oven.

Ingredients

Creamy Cranberry Cookies

1. All materials

2. Add granulated sugar and milk powder to the softened butter at room temperature and beat with a whisk until the volume is enlarged and the color becomes lighter

3. Add the whole egg liquid in three times and beat evenly with a whisk, each time the butter and egg liquid must be completely mixed before adding the next time

4. Add the sifted low-gluten flour to the whipped butter and mix well

5. Add chopped dried cranberries

6. Knead into dough

7. Use a rolling pin to roll the dough into a sheet with a thickness of about 0.5 cm

8. Cut with your favorite mold

9. Put it in the preheated oven, 180 degrees, about 12 minutes

Tips:
1. The dough is soft. Please adjust the amount of flour by yourself. After the biscuits are baked, they will have a crispy texture.
2. The eggs I use are about 58g.
3. Be careful to observe when baking the biscuits, the firepower is large, and the biscuits will be blurred if you are not careful.
4. I use more dried cranberries, so you can reduce the amount according to the actual situation.