Tea cranberry cookies
By VicentaLakin
The cranberry cookies are another one of the zero-failed new cookies, but they haven't been made. I love the smell of cranberry, and remember the first time I ate it, I wanted to fly to America to see the land that it grew up. The tea is added on an ad hoc basis, because when making cookies, you think of a poem — unconsciously red. Yeah, it's spring season, and red and green should be the best mix. Let the tea and cranberry shine。
Recipe Recommendations
- butter 75 grams
- powdered sugar 50 grams
- egg liquid 15 grams
- dried cranberries 35 grams
- low-gluten flour 125 grams
- matcha powder 7 grams
Steps for Tea cranberry cookies
1
Butter cut-off, softening with room temperature
2
Add sugar powder for egg-beating
3
Add a spoon (15 g) of egg fluid and continue to stir
4
(a) Flowed feathers
5
Add shredded cranberry dry (not too broken)
6
(a) Smuggle evenly
7
(b) Add low-band powder and powder tea
8
Squeeze to the noodles (do not overstretch)
9
(b) Collapse the face in a cylindrical form and place it in the freezer to the hard
10
(b) cubes cut to 7 mm with a knife after removal
11
(a) The middle of the oven, 160°C, 20 minutes
12
Out of the oven cool, done。