Cranberry cookies
Rich milk fragrance and cranberry chewing power make it an excellent afternoon dessertRefrigeration 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
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