Cranberry peanut 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 powder 370 grams
- egg liquid 100 grams
- powdered sugar 100 grams
- butter 210 grams
- dried cranberries 110 grams
- sweetening
- baking
- an hour
- simple
Steps for Cranberry peanut cookies
1
Preparation materials
2
Add sugar to soft butter
3
The egg fluid is added four times, with each addition being fully balanced and then the next egg fluid added
4
Hit it with an egg-beater to lighten the color of butter and expand slightly
5
Add cranberry dry mix evenly
6
Add low powder mixing evenly
7
No more squeezing, just a group
8
(A) PLACING THE NOODLES IN A U-SHAPED MOULD FOR PLASTICIZATION: SENDING THEM INTO THE REFRIGERATOR FOR A PERIOD OF ONE TO TWO HOURS AND FREEZING THEM TO THE POINT WHERE THEY CAN BE SEVERED
9
Slice the noodles into strips, 6 grams per month
10
(b) Placing the cookie embryo on a pre-heated oven; 170 degrees, mid-level, upper-fire, 15 minutes