350g low-gluten flour, 150g powdered sugar, 250g butter, 125g dried cranberries, 1 egg

1. 2 hours before preparing to make cookies, the butter must be Take it out of the refrigerator and soften it at room temperature until you can easily make a hole with your fingers, but it cannot melt into liquid

2. Prepare the softened butter, pour all the powdered sugar in, and sift it with flour. , easier to mix

3. Then use a spatula to mix them evenly. Press and scrape to mix them easily

4. Then add an egg into the butter in two batches< /p>

5. Use an electric egg beater to stir evenly. Be sure to stir the last egg evenly before adding the remaining eggs and mix evenly using the same method

6. Mix the low-gluten flour Sift all the cranberries and add them to the butter

7. Crush the cranberries with a food processor. If you don’t have a machine, you can chop them with a knife. If they are too big, they will not taste good

8. Pour the crushed cranberries into the flour and butter

9. Use a spatula and your hands to mix them evenly until there is no dry powder. Do not over-stir, which will cause the flour to rise. If there are gluten, the cookie will not be crispy

10. Then put it into the mold and shape it. This is Tinrry’s secret weapon that every cookie is the same size~~ Friends who don’t have it can also shape it by hand. Please watch the video to learn~~~

11. Then put the shaped dough into the refrigerator for at least 2 hours. If the weather is hot, you can freeze it. The purpose is to make the dough hard, easy to cut, and soft. cannot be cut, so if you want to make shaped biscuits, you can also bake them directly without putting them in the refrigerator~~

12. Take them out of the refrigerator and cut them into pieces of about 0.5cm each. Size

13. Place it in the baking pan. There must be a gap between each cookie, otherwise the cookies will expand and stick together during baking, which will not look good

14. Enter the oven at 170 degrees and bake for about 20 minutes

15. The cookies will be soft after they come out of the oven and will harden after cooling. If they are still soft after cooling, it means there is moisture. It has not been dried and needs to be returned to the oven at a low temperature to dry the moisture. Tips for different oven temperatures for each person

1. Regarding powdered sugar: you can use half of the powdered sugar or general fine granulated sugar instead, but it is best not to replace all of it. into fine sugar, as this will increase the extensibility of the dough and cause the cookies to deform when baked. The powdered sugar can be sifted to make it easier to mix evenly. Just use a spatula to mix evenly. Do not over-stir and beat the butter.

2. The whole egg liquid must be added in batches, otherwise it will easily cause the water and oil to separate. Do not beat the egg liquid after it is absorbed. Over-beating will cause the cookies to be baked and deformed.

3. The degree of chopping of dried cranberries can be based on personal preference, or even not chopping. The dried cranberries can be replaced with other dried fruits (raisins, dried blueberries, etc.).

4. After adding the flour and dried fruits, just stir until there is no powder. Do not over-stir. Over-stirring will cause the butter to melt due to the temperature of your hands, making the dough more sticky and difficult to shape.

5. It is best to wear gloves when shaping to prevent sticking. The dough made by some friends will be very sticky. This has a lot to do with the softening degree of the butter and the number of eggs. Pay attention to the softening of the butter. , as long as you can poke small holes.