Cranberry cookies

1

1. Prepare all materials, cranberry to be used

2

Butter soften. No need to pass

3

Add sugar powder and mix it evenly

4

Add a big spoon full of egg fluid to mix egg fluid with butter

5

Smuggle the flat buttered eggs

6

Add shredded cranberry, evenly mixed

7

Add sifted flour and mix it evenly. Be careful not to overwrite it

8

It's dry, but don't overdo it, just keep it dry and wet

9

WE'LL HAVE A LONG STRIPE

10

Put the noodles in the cookie model, flatten the surface with a small scratchboard and smooth it in the fridge for 30-60 minutes

11

when the noodles were frozen, they were removed from the molds, and they were cut to 0.7 cm thick and even

12

Put it on the grill and leave room in the pre-heated oven for 20 minutes

This cookie butter doesn't have to be hairy, it's very simple to make it, but it doesn't need to be fully mixed, but it doesn't take too long to wipe the face, otherwise the cookie will eat less than 2. You can fix it with no cookie molds, but if you don't use the cookie mold, put it in the freezer and don't make it deformed 3. When you just remove it from the fridge, it may not be very good to remove the face, you can wait a little longer, then you can push it out of the frame, or you can put a film in it when you start putting it in the face