Cranberry cookies
By HalDouglas
Tip: After adding the egg yolks to the butter, add them slowly little by little and mix well to prevent the oily eggs from separating. After sifting in the low flour and cranberries, the dough may be relatively dry at first. You need to slowly mix until the dough is completed. Don't add egg liquid. Remember not to exceed 5 mm when slicing. I tried to cut it thicker, but I didn't lengthen the baking time, so the powder baked is very bad. Cranberries can be cut into small pieces before soaking. It is recommended to bake these cookies when the temperature is not too high.
Recipe Recommendations
- the cranberry 50 grams
- egg yolk one
- butter 60 grams
- low powder 150 grams
- sweetening
- roast
- an hour
- ordinary
Steps for Cranberry cookies
1
1: Soak cranberries in rum for more than an hour
2
2: After the butter is softened at room temperature, add sugar and stir together without particles.
3
3: Slowly add egg yolks to the butter
4
3: Butter paste with soaked cranberries, low powder
5
4: Slowly mix the columnar dough, wrap it with plastic wrap, and place it in refrigeration for more than an hour, or place it in freezer for half an hour.
6
5: Slice 5 mm slices and bake for about 15-20 minutes