Cranberry cookies

It was the first time a lot of people baked it, but it took me more than six months to make it, and the recipe thanks to Socrates-1, which I am increasing the amount of chicken. A lot of cranberry-cracker formula butter doesn't go out, but the recipe is out, so the finished product is soothing, and I dent in a shape, and I make it a triangle. (The amount of material given is a little large, I do a third.) Most of the baked friends have a problem making cookies in the winter, which is that the butter room's temperature is not soft at all, and it's hard for as long as it lasts, and here is a little trick, which is to blow with a blower, and the preparation is to slice the butter thin and spread it out in the container as much as possible, so that it's even when it blows, it can blow it up for a while, it can blow at the bottom, so it's easy to soften the butter, and the surface has a little bit of butter in liquid form, and it doesn't affect its use。