Cranberry cheese cookies
By VicentaLakin
There are roughly two types of cookies, one using an egg beater to make butter, the other with a very soft taste, when it touches the slag, and the other with a relatively simple approach, whereby the taste of cookies is relatively solid when the food is evened and then baked, but the entrance is not bad, except for different tastes. Today's share of cranberry cheese cookies belongs to the latter, and it's very simple to mix foods evenly, to bake frozen slices, and get a big plate of sweet, sweet snacks, each full of cheese chips and cranberry dryness, and sour sour sweets, each full of calcium, so it's good to make snacks for kids
Recipe Recommendations
- butter 85g
- low-gluten flour 150g
- shredded mozzarella cheese 50g
- dried cranberries 20g
- powdered sugar 35g
- egg yolk one
- salt 2g
Steps for Cranberry cheese cookies
1
Butter is removed in advance from the fridge to soften the room to the point where the finger can easily pierce it, adding sugar powder and mixing it evenly with a sharpened razor。
2
A single egg is evenly mixed, with low-stamped flour and salt sifted, mixed with a razor to the extent that dry powder is not visible。
3
Add complication of comfy masulilla cheeses, join cranberry drys (cranberry drys cut early), rubbing their hands in order to form groups。
4
Collapse the noodles, line them up, roll them up with paper, and put them in the fridge for an hour。
5
The slices removed from the freezer room were approximately 0.5 cm thick and placed into the oven。
6
The Griss air boiler boiler unit is preheated five minutes in advance, choosing fire mode, temperature 165 degrees and baked about 25 minutes。
7
The baked cookie surface is slightly coloured, the oven is removed, the cookies are cooled, and when it's completely cooled, the taste becomes very soft。
8
Every cracker is full of cheese chips and cranberry dry