Cranberry cookies

1

Butter room temperature softened. Add sugar powder

2

With an egg-beater, you'll get a plume

3

Add egg fusion in fraction

4

The flour is sifted and sifted into the butter paste

5

Join the cranberry dry and mix it with a rubber razor

6

Put the mask on the dough

7

Using paper boxes to form rectangular strips and freeze to hard

8

Take out the hard noodles and cut them into 5 millimeters

9

The emissions are on the grill. Keep an eye on the crackers

10

The oven is preheated to 180 degrees, 170 degrees, mid-level, about 15 minutes

1. During winter, when the room temperature is low, butter is hard to soften. You can place the butter in a bowl of hot water, or use the microwave's defrost setting. Be sure to keep an eye on it, as it softens very quickly. 2. Once the butter is beaten until fluffy, add the eggs one by one, beating well after each addition. Then, add the sifted low-gluten flour and mix with a rubber spatula. 3. If the dried cranberries are large, chop them before mixing with the dough; if they are small, you can mix them directly without chopping. 4. Mix with a rubber spatula, then place the dough in a plastic bag to shape it. If you want a neat shape, you can use a box or other tools you have at home. Once shaped, refrigerate for at least one hour. 5. Remove the hardened dough, slice it into 5mm-thick slices with a knife, and place them on a baking sheet. Leave enough space between them to prevent the dough from expanding and sticking together during baking. 6. Bake in the oven. Since ovens vary, adjust the temperature according to your specific oven. Once completely cool, store in an airtight container.