Cranberry cookies

Cranberry cookies

Tip: After adding the egg yolks to the butter, add them slowly little by little and mix well to prevent the oily eggs from separating. After sifting in the low flour and cranberries, the dough may be relatively dry at first. You need to slowly mix until the dough is completed. Don't add egg liquid. Remember not to exceed 5 mm when slicing. I tried to cut it thicker, but I didn't lengthen the baking time, so the powder baked is very bad. Cranberries can be cut into small pieces before soaking. It is recommended to bake these cookies when the temperature is not too high.