Cranberry cookies
By VicentaLakin
Loves the sweet taste of cranberry acid, prefers the natural smell of the integration of natural materials without pigmentation。
Recipe Recommendations
- low-gluten flour 220 grams
- corn starch 10 grams
- butter 150 grams
- powdered sugar 90 grams
- dried cranberries 60 grams
- eggs one
- milk fragrance
- baking
- an hour
- ordinary
Steps for Cranberry cookies
1
Cranberry dry with a knife
2
Soften the butter room to ointment
3
Add sugar powder
4
Hit it till it's even
5
2-3 egg drops to integration (not once to avoid oil separation)
6
Scan low powder with a razor
7
Add a shredded cranberry dry
8
Flip evenly
9
It's made of long strips slowly
10
Put pressure inside the mould, use a razor to assist in plasticization, and freeze hard in the fridge (about 40 minutes to 1 hour, freeze, not freeze)
11
There's still some leftovers. You can do whatever you want
12
take the frozen noodles out of the fridge, sliced about 0.5 cm thick and preheated the oven 180 degrees
13
Cut-off cookies on the grill
14
In the middle of the oven, up and down, 180 degrees, 15-20 minutes
15
It'll be fine until the surface is yellow
16
When it cools, seal itCranberry cookies Make Tips
1: These cookies contain no additives; they are healthy and natural. Dried cranberries can be substituted with raisins, dried cherries, etc.
2: Oven temperatures vary, so please adjust the baking time accordingly.
3: Cornstarch is added to make the finished product crumblier. The butter needs to be creamed; personally, I believe creaming the butter results in a crispier texture.
4: If you have a sweet tooth, you can increase the amount of powdered sugar in the recipe.