Cranberry cookies
By VicentaLakin
LAST MONTH, THE ACA-KD405-NEW 40-LITRE OVEN WAS GIVEN A TRIAL OPPORTUNITY TO CONTINUOUSLY TEST ITS FUNCTIONALITY AND TEMPERATURE ACCURACY, OF WHICH BUTTER COOKIES ARE ONE. BUT IT'S THE FIRST TIME I'VE DONE A LOT OF CRANBERRY COOKIES, BUT I'VE TRIED TO SQUEEZE CRANBERRY COOKIES WITH A FLORIST. IT'S THE SAME AS A CRANBERRY, BUT WITH A CRANBERRY, IT'S NOT AS SMOOTH AS A CRANBERRY, BUT WITH A CRANBERRY, IT TASTES MUCH BETTER
Recipe Recommendations
- butter 85 grams
- powdered sugar 30 grams
- fine sugar 38 grams
- whole egg liquid 40 grams
- low-gluten flour
- dried cranberries 32 grams
- milk fragrance
- baking
- an hour
- ordinary
Steps for Cranberry cookies
1
Get all the food ready
2
Cranberry cut the small ones
3
Soft butter hits smooth
4
I've been pouring sugar powder to full integration
5
Join the sugar to turn white
6
Every time you add the whole egg fluid, every time you add it, you have to fight it after it's integrated
7
Scan low-banded flour
8
Pour in cranberry
9
Combination and loading of bouquets
10
Hand-held bouquets are evenly squeezed into a golden non-sticked grill. Medium
11
To the lower middle of the pre-heated oven: 180 degrees up, 160 degrees down, up to about 15 minutes
12
Move to the middle of the oven: continue to bake for about five minutes
13
Take it out when it's yellow
14
I'll seal it up later. Finish it as soon as possibleCranberry cookies Make Tips
1. Butter has to be softened in advance, otherwise it may not be easy to make a nice cookie 2, cranberry pre-cut small grains, third, to add egg fluids in fractions, and each addition must be passed until it is integrated and then added to the next one, and must not be fully poured in at once, otherwise the water oil separation 4 and the temperature and timing of the roast may be dependent on the situation in the oven