Crispy, lightly tart, not too sweet. My son made them and I edited the recipe. I've been so busy lately that I haven't made any cookies, so my son couldn't point me in the right direction, so he searched for the recipe and made it himself. I'm not sure if this is a good idea, but I'm sure it's a good idea to try and make it work.

Practice steps:

Step 1, 115g of low gluten flour, 75g of butter, 60g of powdered sugar (long time no need to lump, pinch when used) 35g of dried cranberries, 15g of egg wash.

Step 2, dried cranberries cut into small pieces.

Step 3: Soften the butter and pour the powdered sugar into the chef's machine. (I don't know where to put the whisk.)

Step 4: Beat well on one speed. (No need to whip)

Step 5, chopped cranberries into it.

Step 6: Mix well.

Step 7: Pour in the low gluten flour.

Step 8: Form a ball. Do not knead excessively. Put it in plastic wrap, easy to take off the mold.

Step 9: Place in rectangular molds and shape. Chill in the refrigerator for an hour or so.

Step 10: Cut into thin slices. It is about 0.8cm. If the slices are too thin, the edges of the slices will be easily blurred when baking.

Step 11: Preheat the oven to 160 degrees Celsius, 140 degrees Celsius, and bake for twelve to thirteen minutes.

Step 12: The baked cookies have a nice aroma.

Step 13, finished.

Step 14, the finished product.

Step 15, finished product.