Cranberry cookies
By VicentaLakin
Remember when we first made cranberry cookies, and that night when both people were watching a TV show, he wouldn't give it back to me after I handed it to him, and then he wouldn't give it back to me the next day
Recipe Recommendations
- butter 75 grams
- powdered sugar 45 grams
- low-gluten flour 115 grams
- the cranberry 40 grams
- egg liquid 15ML
- sweetening
- roast
- several hours
- ordinary
Steps for Cranberry cookies
1
The raw materials are as follows: 75 grams of butter, 115 grams of low-banded flour, 45 grams of sugar powder, 15 ml of egg fluid, 40 g of cranberry dry butter brought out early to soften the room temperature, which is now cold, butter is not soft for half a day, then I put it in the oven, hot water on the oven, butter on the grill, so it's softer
2
The cranberry dry can be cut a little, not very broken
3
Put butter and sugar powder together and mix it with an eggbeater
4
And then the egg fluid
5
Add cranberry dry mix
6
Sift in flour
7
Scratch it to the ground
8
Wrap it up with a membrane, put a knife in a strip, freeze it in the fridge for half an hour or freeze it for two hours
9
The oven is preheated at 160 degrees, the frozen semi-finished is cut to about 7 millimeters thick, and roasted on the oven at 160 degrees for 20 minutesCranberry cookies Make Tips
The first time I made cranberry cookies, the cutting was a mess and they cracked a lot because I froze the dough for too long. Now I know the reason. If you freeze it for too long, you can let it sit at room temperature for a while before cutting. I keep it in the fridge, so I can cut it directly after taking it out. You can make the dough the night before and refrigerate it; the next day, you just need to preheat the oven, slice the cookies, and bake.