Cranberry cookies

Remember the first time I made a cookie was this cranberry cookies, and the simplest thing was a good taste, and it was the first time I was able to make a good taste of it, so I became confident that I would continue on my way to bake. Today we'll share this simple and classic cookie with you, a fragrance of milk, and a sweet, sour cranberry, which I love. It's simple, but it's a little bit of detail. We make cookies with salt-free butter, and it is recalled that butter must be softened early, it should be softened to the point where the finger is pressed to the point where a hole can be pierced, and the egg fluid should be warmed, and if the frozen butter is added to the butter, it will be easily oily, or it will become tofu. I can't try the pastry of the cranberry pasta, it'll start with a noodle, and the cookies will not be so soft. The last few minutes of the baked cookies must look at the color of the cookies