Cranberry cookies
By VicentaLakin
I really didn't like cookies before I made them, and I really didn't like cookies, and I didn't like cookies, but now I'm really obsessed with cookies, and I'm doing it all by myself, and it's really good raw materials, and I'm really adding up, and I'm enjoying my hands, and I'm enjoying my health and tastes; cranberry cookies, dry with low powder, butter and cranberry, simple and simple, are cookies, but they taste super good, they're soft and they're sour, they're really good
Recipe Recommendations
- low-gluten flour 120g
- whole egg liquid 15g
- butter 75g
- dried cranberries 40g
- powdered sugar 50g
- sweetening
- roast
- several hours
- simple
Steps for Cranberry cookies
1
(b) preparation materials as follows: 120 g low-banded flour, 15 g full egg fluid, 75g butter, 50g sugar powder, 40g cranberry dry
2
Cranberry dryer, but not too small
3
Butter cut, softened, softly mixed with an egg-beater, sugar, and evenly mixed
4
Add egg fluid and mix it evenly
5
Add cranberry dry, evenly mixed
6
(a) Sifting low powder
7
(a) Smuggle evenly and become noodles
8
(b) Shaping the face of the face into a rectangular shape, covering the film and freezing the refrigerator for an hour
9
(b) the removal of frozen hard noodles and the cutting of 6-7 mm
10
Silicon oil paper on the grill and the release of biscuits
11
(b) A preheated oven of 165°C, made for 20 minutes, to the surface of micro-gold yellow
12
Out of the oven, full of smell
13
The finished chart。Cranberry cookies Make Tips
1. Leave some space between the cookies when placing them on the baking sheet. My oven is a bit small, so I can't bake two sheets at once, so I arranged them a bit too tightly. The cookies stuck together, but it doesn't affect the taste~