Cranberry cookies

1

Cut butter into small pieces and soften at room temperature.

2

Add white sugar in three times and beat with an electric egg beater until white and large.

3

Beat the eggs well, add to the butter in portions, and beat well.

4

Mix low-gluten flour and salt, sieve into the basin, cut and mix well.

5

Knead into dough and add dried cranberries.

6

Fully knead and knead into a ball.

7

Wrap the dough with plastic wrap, shape it into a cylinder (or square), and freeze in the refrigerator for 40 minutes.

8

Cut the frozen dough into slices with a knife.

9

Place the chips in a baking sheet and preheat the oven to 170 degrees.

10

Place in the preheated oven for 18-20 minutes until the surface is golden.

1. Dried cranberries can also be replaced with raisins, dried tomatoes, etc. 2. The name cranberry comes from its original name "cranberry", because the flowers of cranberry are similar to the head and mouth of a crane. For Indian tribes in North America, cranberries represent nutrition and health. They use dried venison meat to stir cranberry residue and oil to make cakes. They also often apply cranberries on wounds to absorb curare. During the colonial era, wild cranberries were one of the first products exported to the UK from the New World. Sailors always keep cranberries on board to prevent scurvy caused by vitamin C deficiency. 3. Depending on your personal taste, you can directly use white granulated sugar instead of powdered sugar, or you can put the white granulated sugar into a cooking machine and beat it into powdered sugar.