Creamy Cranberry Cookies

Name: Creamy Cranberry Cookies
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Low-gluten flour; 110g butter; 100g Powdered sugar; 50g Egg liquid; 80g Wine Dried Cranberries

by quenny

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

In baking, cranberries are always very versatile. I usually pickle some with rum when I'm fine, and I can use it whenever I want to use it~

material:
250g low-gluten flour, 110g butter, 100g powdered sugar, 50g egg liquid, 80g wine-stained cranberry

Ingredients

Creamy Cranberry Cookies

1. Add the powdered sugar after the butter has softened at room temperature

2. Manually stir and mix first

3. Then turn on the electric whisk to beat until the color becomes lighter and the volume is enlarged

4. Add egg liquid in 2~3 times

5. Whisk evenly (each time you have to wait until the egg liquid added before is completely fused with the butter before adding the next time)

6. Sift in low-gluten flour

7. Mix well

8. Add the drained wine-dried cranberries

9. Mix well

10. Put the dough into a biscuit mold and compact it with cling film, and put it in the refrigerator for about 30 minutes

11. After freezing, cut into slices with a thickness of about 4mm

12. Place them in the baking tray one by one

13. Put it into the middle layer of the preheated oven, 180 degrees for about 20 minutes

14. Keep it in a sealed container after being out of the oven

Tips:
1. Mix the softened butter and powdered sugar before whisking, to avoid flying powdered sugar;
2. The egg liquid should be added in batches, each time it must be beaten until it is fully integrated before adding the next time;