Walnut Cranberry Cookies
1.
Butter is softened in the microwave for one minute on medium heat
2.
Add the sugar and stir until the sugar melts, the butter does not need to be beaten
3.
Add the whole egg mixture and stir well
4.
Add walnut kernels (walnut kernels are preheated in the oven at 180 degrees and bake for about 8 minutes until the color changes and the fragrance is released. After cooling, cut them with scissors), mix well
5.
Add the dried cranberries and mix well, (the dried cranberries are also cut up with scissors)
6.
Sift in low-gluten flour, mix it gently with a spatula, the flour will fly out if vigorously
7.
At first, it may feel very dry and difficult to mix well. Please try hard and stick to it. Don’t add egg liquid just because it feels dry.
8.
Mix until there is no dry powder
9.
Shape the dough on the chopping board into a strip with a diameter of about 2.5 cm, put it in the refrigerator and freeze for half an hour
10.
After freezing, take out and cut into slices about 0.5 cm thick
11.
Line the biscuits with greased paper on the baking tray. The space between the biscuits should be larger because the biscuits will expand and become larger during baking. Like my picture, the spacing is not big enough, some of the biscuits stick together after baking
12.
Bake in the oven preheated at 150 degrees for 10 minutes for about 18 minutes
13.
Don't take it out immediately after baking, but let the biscuits cool naturally in the oven
14.
You can eat it after cooling down, but the freshly baked biscuits are very hot and it is best to wait for the next day. Keep sealed if you can't finish eating, otherwise it will be easy to get damp
Tips:
The temperature and time are for reference only, and are controlled according to the temper of your own oven.
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