Cranberry cookies

1

Prepare the material

2

Butter room softened and added sugar powder

3

Hit it with an egg-beater and then with a butter tarp

4

Add egg fluids to each of them

5

Effort

6

When the cranberry breaks, add butter

7

Scan low powder

8

It's all mixed up

9

Get the cookie molds ready and put in the film

10

Falling into the noodles, plastic

11

Put it in the freezer for 40 minutes

12

SLICE, ABOUT 5MM THICK

13

It's in a pan with oilpaper. 170 degrees, 18-20 minutes

14

It's time. It's ready

Fish Mom's Tips: 1. Butter needs to be softened at room temperature before creaming. Add the egg liquid in batches and beat until smooth each time to prevent separation. 2. Remember to chop the cranberries; this results in better texture in the baked cookies and makes shaping easier. 3. If you don't have a cookie cutter, you can wrap the dough in plastic wrap and shape it into a cylinder or square by hand. 4. Be sure to refrigerate it; this makes it much easier to slice. 5. Oven temperatures vary by brand, so please adjust the temperature according to your oven's characteristics.