Flower Cranberry Cookies

Name: Flower Cranberry Cookies
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 130g butter; 40g Dried cranberries; 60g Powdered sugar; 180g Low-gluten flour; 40g Egg liquid; 15g rum

by Zero Zero Baking

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

Those of you who have read my recipe must know that I have released a flower cookie recipe early on. There are also cranberry cookies in it, but the recipe for cranberry cookies is just a brief introduction. This time There is actually a reason why I shared it specially. The last recipe is more suitable for winter, but if I don’t put it in the refrigerator, the shape will be worse. This recipe I’ve used many times is really good, and it’s improved. Cranberry will not affect the shape of the finished product by blocking the flower mouth.
Here are also some of the frequently asked questions about cookies:
About squeezing cookies: The cookie batter is originally thick, and it is definitely not as easy as a cake. But if your cookie can't be squeezed at all, you need to mix it more, if the edge is too far away from the teeth when squeezing It also needs to be mixed.
Regarding the shape: There are two points for the success of the shape. One is that it needs to be formed once when squeezed, without stopping in the middle, and the other is that the oven must be preheated in advance. Only after the temperature is fully raised, the biscuits can be put in to set the shape at a high temperature.
About tools: Don’t use disposable piping bags for squeezing cookies, they are easy to break. Silicone is easier to use. If you want to squeeze well, don’t choose the smallest one. I use a medium size, 2D 6-toothed one. .

Ingredients

Flower Cranberry Cookies

1. 120 grams of butter, cut into small pieces and put at room temperature to soften, take another 10 grams of butter to melt in insulated water, take the eggs out of the refrigerator in advance and beat them for later use, soak the dried cranberries and rum for 10 minutes, soak it to absorb the rum It won’t stick to the blade too much when you beat it. If you don’t use rum, you can use honey water instead. The rum will be more fragrant.

2. The soaked dried cranberries are squeezed dry and then put into a blender and crushed. Try to beat them as finely as possible. When squeezing, they will not gag the mouth. When they are beaten, they will be loose at the beginning, but after a while, they will become a little bit small , Then add 10 grams of melted butter and beat for 15 seconds until the butter is completely absorbed by the cranberries.

3. The beaten cranberry puree is taken out and ready to be used (I use a hand-held blender for the blender, generally a machine with a blending function is fine)

4. 120g of butter is softened and added with powdered sugar, the softened butter can be gently poke into it.

5. Use the whisk of an electric whisk to manually mix the butter with the powdered sugar, and mix until more than half of the powdered sugar is coated on the butter, so that the powdered sugar will not splash out when beating.

6. Then turn on the electric whisk to beat the butter until it puffs into a paste

7. Add the egg liquid in portions, each time you need to beat until the egg liquid and butter are completely mixed before adding again, usually three times, the temperature of the egg liquid should not be too low, so the eggs that have been iced in the refrigerator should be taken in advance Come out to warm up, the egg liquid temperature is normal

8. The state after laying is as shown in the figure, the color will be warmer and yellower

9. Then sift the low-gluten flour into the basin and add the cranberry puree

10. Mix well with a rubber spatula

11. After mixing, put it into a piping bag with a piping nozzle, squeeze a little bit and then check whether the extruded pattern is smooth, if there are too many teeth, you need to mix it fully before operation. Here is a 2D 6-tooth flower mouth

12. Extrude the pattern on a baking sheet covered with greased paper. This shape is extruded in a circular shape. You can use your right hand as the main force and the left hand as the auxiliary to operate together. When squeezing, you can squeeze and draw a circle at one time. Flower shape will be beautiful

13. This shape is squeezed out vertically. When squeezing, the piping mouth can be pulled out vertically upwards slowly.

14. After squeezing, put it in a preheated oven and heat up to 200 degrees and lower the heat to 180 degrees. Bake the middle layer for 10 minutes and then turn to the upper layer for 3 minutes to take out.
Depending on the actual size of the biscuits squeezed out and the temperature of the oven, it will be different. Generally, it is recommended to reduce the baking time by two or three minutes. After the end, observe and add a few minutes as needed. Freshly baked biscuits are easy to break, and they can be left to cool. They must be sealed and stored if you can eat them that day.

Tips:
1. About squeezing cookies: The cookie batter is originally thick in consistency. It is definitely not as easy as a cake when squeezed, but if your cookies can't be squeezed at all, then you need to mix more, if the edge is far from the teeth when squeezing If it is too big, it needs to be mixed.
2. Regarding the shape: There are two points for the success of the shape. One is that it needs to be formed once when squeezed, without stopping in the middle, and the other is that the oven must be preheated in advance. Only after the temperature is fully raised, the biscuits can be placed in high temperature to set the shape.
3. About tools: do not use disposable piping bags for squeezing cookies, they are easy to break. Silicone is easier to use. If you want to squeeze the flowers well, don’t choose the smallest one. I use the medium size, 2D 6 teeth Flower mouth.