Cranberry cookies
By VicentaLakin
This is a formula that I've made a lot of cookies to compare with, that tastes good, and that's why I feel a little bit sweet, and it's coming from the dumb lemon cookies. The baker can do it easily, but if you're careful that the butter is fully softened, you can do it. It's too much harmony to eat sweet and sour cranberry Q soft particles in the middle of the sourness! Materials: Butter 100g salt 1.2g milk 25g sugar 41g powder 125g almond powder 25g cranberry 50g
Recipe Recommendations
- butter 100g
- salt 1.2g
- milk 25g
- sugar 41g
- low powder 125g
- almond powder 25g
- the cranberry 50g
- milk fragrance
- roast
- three-quarters of an hour
- simple
Steps for Cranberry cookies
1
The cranberry squirms dry the water
2
Milk heats up with sugar melting cooling to room temperature reserve
3
Butter softening is not melting butter or solid. One hole is softened, two or three times milk sugar is added to it, and it's only two or three times before it's fully absorbed
4
I'll probably double the volume to the color
5
Low powder, almonds, sift in to dry powder
6
The cranberry with the paste is even
7
We'll put half of it in the middle of the oil sheet
8
Cracker molds or round molds out the cookie shape
9
It'll be nicer if the oven's 165 degrees and 20 minutes on the surfaceCranberry cookies Make Tips
One, if you don't have cranberry, you can replace it with a raisin, etc., but the wind tastes different