Cranberry cookies
By VicentaLakin
THE CRANBERRY DRY IS RICH IN VITAMIN C, WHICH MAKES THE SKIN BEAUTIFUL AND HEALTHY. IT IS MADE OF LOW-BANDED FLOUR, WHICH IN TURN BINDS THE CRANBERRY, MILK POWDER, EGGS AND SMELLS。
Recipe Recommendations
- low-gluten flour 115g
- dried cranberries 35g
- eggs 15ML
- butter 75g
- powdered sugar 60g
- sweetening
- baking
- an hour
- ordinary
Steps for Cranberry cookies
1
Preparation materials, 115 grams low-banded flour, 15 ml full egg fluid, 75 g butter, 60 g sugar powder, 35 g cranberry dry. Baking: 165 degrees, mid-level, 20 minutes。
2
Butter softened and sugar powder added。
3
It's got an egg-beater. Those who don't have an eggbeater can mix it all the time
4
Add egg fluid, mix evenly。
5
Pour in the cut cranberry dry。
6
Pour down low-banded flour, evenly mix it and rub it in the face。
7
Scratch the noodles。
8
The noodles formed a long strip and were placed in the freezer for one hour。
9
Frozen rectangles cut into thick pieces with a knife and put them in the oven. The oven is 165 degrees preheat and the upper shelf is baked for 20 minutes。
10
Done
11
Done