Cranberry cookies
By VicentaLakin
Cookies usually require pre-soft butter, and if we forget to do this, there is a very good way to make good cookies with frozen or refrigerated butter. Today's cranberry cookie is the method. Good idea. Thank you. Thank you
Recipe Recommendations
- butter 75 grams
- powdered sugar 50 grams
- whole egg liquid 15 grams
- low-gluten flour 115 grams
- the cranberry 35 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Cranberry cookies
1
Water bathing: Butter is cut into small blocks, placed in a container under water for heating, one third of which will be decompressed and ready for distribution。
2
One third of the butter melted into sugar powder, which was mixed slightly with sugar powder so as not to spill out sugar when it passed。
3
I'll use an electric omelet to send butter to light color and size。
4
The egg fluid was added on two occasions and the egg fluid was absorbed。
5
Add sifted low-banded flour with rubber razors。
6
Add cranberry break。
7
Smash with rubber until dry powder is not visible。
8
Biscuit moulds are coated with film protection, the pasta is placed in them, pressured flattened and then removed from them, the film is packed and placed in the refrigerator for an hour. They can also grow squares or cylindricals with their hands, without the use of cookies。
9
FROZEN COOKIES CUT IN SHARP BLADES ABOUT 0.7CM THICK
10
There's a little gap in the middle. The oven is preheated at 170 degrees, mid-level, about 20 minutes, and can see the edges a little more colourful。