Cranberry cookies

The cranberry cookies are cookies made by every freshman on the baker's way, with zero errors, and the new guy's sense of achievement. I particularly like the sour and sweet taste of them, which all grown-up children like to eat and taste, and which, despite their high success rate, have remarkable control of temperature and time during the baking process, with the possibility of playing with the starter, two or three minutes more, and turn into black carbon in a moment。

Recipe Recommendations

low-gluten flour 160 grams
light cream 15 grams
vanilla extract few drops
butter 100 grams
powdered sugar 50 grams

sweetening
baking
several hours
ordinary

Steps for Cranberry cookies

Prepare the material, cranberry cut the small pieces

After softening the room temperature, the butter was added to the sugar powder three times, with a break, to the size of the butter, with a clear texture and a few drops of herb。

Add the light cream and keep it going。

Sift in low powder, evenly mixed, free of dry powder。

Falling into cranberry particles, continuing to flip。

Prepare a sheet of oil paper, put the cookie paste on the paper, and sort it out. A square circle can be put in the fridge for more than three hours, depending on the person ' s preference。

frozen biscuit paste, cut to about 0.7 cm thick, placed in a preheated oven, 170 degrees, 18 minutes or so, with gold on its surface and time adjusted to the temper of the individual oven。

When the cookies are baked, they are laid cold on the net, and then they are stored in seals。

Delicious presentation。