Cranberry cookies-You Are Foodie

By Donna
66

Cranberry cookies

Rich milk fragrance and cranberry chewing power make it an excellent afternoon dessert

Main Ingredients

Auxiliary Ingredients

butter 75g
low-gluten flour 115g

Refrigeration must be in place. See Step 8 for details. After cold storage, the finished product will be very beautiful. Personally, due to the lack of heat in cold storage, the shape of the furnace is not ideal.

Step 1 . Weigh the amount of sugar

Step 2 . It's no problem to weigh the butter a little more than the formula. Put it at room temperature in advance for standby

Step 3 . Take the eggs and beat them into egg liquid with a manual egg beater

Step 4 . Weigh low gluten flour

Step 5 . Cut the dried cranberries into small particles with a knife

Step 6 . Mix the egg liquid, sugar, butter and sifted low gluten flour together in a container

Step 7 . Sprinkle dried fruit on the batter and stir well

Step 8 . Knead the batter and put it on the fresh-keeping film to set the shape. I make the approximate shape, wrap it up and put it in a bowl, shake it up and down from left to right, and then put it into the refrigerator until the shape first appears. It takes about 15 to 20 minutes. Remember not to refrigerate too much. It is easy to break when it is refrigerated for too long, and the refrigeration time is not enough. It is sticky when it is refrigerated. Pinch it with your hand from time to time

Step 9 . The upper and lower tubes are about 170 ° for 15 minutes. When baking, you can poke with chopsticks to see if they become hard

* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!