Cranberry cookies

Since the bag of cranberries was stuffed into the drawer, the biscuit was planted in my heart. However, there are too many production plans, so the self selected theme has to be chosen again and again.Why are cranberries so beautiful in color? The sour and sweet are embedded in the dough, which can just remove the sweetness and greasiness of sugar and oil.Why do people like to make cookies so big? Look at the size of Jun Zhi. If the dough is 6 * 4 cm, it must be at least 7 * 5 after baking. It's better to follow your own habits. A 3*3 square will become 4 after baking. This size will be the top of the sky. However, large size also has the advantage of large size. When the dough is large, the cranberries are small when embedded in it; When the dough is small, the cranberries will appear too big. They will stay too stifled in the dough, and they will falter everywhere. It doesn't matter. Cut it up and the problem will be solved. It's too lazy to bake two ovens. Let's carry forward the spirit of unity and fraternity, and keep warm. At last, it was a little sticky, but it doesn't matter. It's not used for giving away.

Main Ingredients

• Dried cranberry 35g
• Powdered sugar 60g
• butter 75 g
• Whole egg liquid 1 tsp
• Low gluten flour 115 g

Butter doesn't need to be beaten, just mix it with powdered sugar and eggs.If the biscuit is large, or the cranberry is small, you don't have to cut the cranberry.Cranberries can be replaced with other dried fruits