Cranberry cookies
By VicentaLakin
I'm bringing you this Zero-O-O-P-P-P-P-P-P-P-P-P-P-P-P-P. Butter from the aroma and sweet cranberry sour. The taste of the soothing, the smell of the intoxication that brings you back to life
Recipe Recommendations
- low-gluten flour 115g
- dried cranberries 35g
- butter 75g
- powdered sugar 60g
- egg liquid a tablespoon
- sweet and sour
- roast
- several hours
- simple
Steps for Cranberry cookies
1
Set up the required material and place it on standby
2
Butter softened, sugar powdered, evenly mixed (no need to spread)
3
Add a big spoon of egg fluid
4
Egg fluids are even with butter
5
Pour in cranberry dry
6
Down into low-banded flour, evenly blended into a noodle
7
put it in the freezer to hard (about an hour) and be careful not to freeze
8
take out frozen, hard noodles, cut into about 0.7 cm with a knife and put it in the oven
9
A 165-degree pre-heated oven, mid-level, about 20 minutes, just see the surface microgold。
10
The finished product comes out of the oven, and it's foodCranberry cookies Make Tips
1. Dried cranberries can be purchased at supermarkets or online; 2. Dried cranberries can also be replaced with other dried fruits; 3. If you prefer it less sweet, you can reduce the amount of sugar appropriately; I used 56g and it was sweet enough; 4. When shaping the dough in the mold, if you are worried about it being difficult to remove, you can place it in a plastic bag before putting it into the mold; 5. This cookie recipe has a high success rate; there is no need to beat the butter, and the small amount of egg means you don't need to worry about incomplete emulsification; 6. Store the finished product in a sealed jar to prevent it from getting soft; the texture remains excellent even after a long time!