Cranberry cookies
The dried cranberries are sour and sweet. They are very delicious in biscuits. They are definitely popular with friends of all sizes.1. Dried cranberries can also be replaced by raisins, dried tomatoes, etc.2. The name of cranberry comes from its original name "crane berry" because its flowers are very similar to the head and mouth of a crane. For Indian tribes in North America, cranberries represent nutrition and health. They use dried deer meat to stir Cranberry residue and oil into cakes. They also often use cranberries to smear on wounds to absorb curare. In the colonial era, wild cranberries were one of the earliest products exported to Britain in the "new world". Sailors keep cranberries on board to prevent scurvy caused by vitamin C deficiency.3. The sugar powder can be directly replaced by white granulated sugar according to the population feeling, or it can be beaten into sugar powder by putting the white granulated sugar into the cooking machine.
Step 1 . Cut the butter into small pieces and soften at room temperature.
Step 2 . Add white sugar in three times and beat it with an electric egg beater until it turns white and becomes large.
Step 3 . Beat the eggs well, add them to the butter in several times, and beat well.
Step 4 . Mix the low gluten flour and salt, sift into the basin and cut and mix well.
Step 5 . Knead into dough and add dried cranberries.
Step 6 . Fully knead into a ball.
Step 7 . Wrap the dough in plastic wrap, shape it into a cylindrical shape (or square shape), and put it into the refrigerator for 40 minutes.
Step 8 . Cut the frozen dough into pieces with a knife.
Step 9 . Stack them in a baking tray and preheat the oven for 170 degrees.
Step 10 . Put it into the preheated oven for 18-20 minutes, and the surface can be golden.
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