Milk cranberry cookies
By VicentaLakin
I put milk powder in the original square, and it smells so good. I use sugar-free milk, and I can put more sugar powder in the sweet ones。
Recipe Recommendations
- low-gluten flour 200g
- the cranberry 35g
- egg liquid 20ml
- milk powder 25g
- powdered sugar 40g
- butter 115g
- sweet and sour
- roast
- an hour
- simple
Steps for Milk cranberry cookies
1
The food is weighed separately, the cranberry is slightly shredded, butter is lifted out of the fridge to soften the room temperature, and sugar and powder can be placed together with egg fluids (like wood eggs and common eggs)。2
Butter mixed with sugar powder and powdered milk。3
Add egg fluid evenly。4
Add shredded cranberry to continue mixing。5
It's not the same thing as sifting。6
Scratch the noodles。7
Pack up the shape and freeze the fridge for half an hour - one hour, take control of the time, don't freeze too hard。8
take out the frozen noodles and cut them to about 0.6 cm thick。9
The oven is pre-heated, the cookies are put in a smooth setting, with a certain gap in the middle。10
The oven is 160 degrees, 15 minutes. This time will be based on your oven and you'll have to look at it for the first time。11
Don't rush it out after the oven has stopped. It can be suffocated for a few minutes, and the cookies that have just been taken out are soft, and they become sore。