Ingredients ?

Low gluten flour 230g

Egg wash (beaten whole egg) 30g

Butter 140g

Powdered sugar (granulated sugar) 90g

Dried cranberries 50g

Cranberry cookies (Jun's recipe improved, easy to follow version) Directions ?

Soften butter in water, add powdered sugar, egg wash, manually mix these and whip until light in color (the butter in the picture is a bit over softened, you can put it in the fridge for a minute or two to solidify slightly)

Please click to enter a picture description

Add the dried cranberries (if the particles are large, you can chop them first) and mix (the butter in the picture has been whipped until it is a bit fluffy, whitish, so it's almost ready)

Please click to enter the picture description

Sift the low gluten flour into it and mix it with your hands, put it into the mold to shape. Then put it into the freezer for 1-2 hours (it must be frozen, otherwise it won't cut well and will fall apart)

Slice the hardened cranberries into pieces, about 3mm thick (if you like it thick, cut it a little thicker, and bake it for a longer time)

Pad a baking sheet with greaseproof paper, and then put it on the baking sheet (with a space) neatly. Preheat the oven first, put it in the middle layer, and then up and down the tube 160 degrees, about 15 minutes (each oven temperature is different, the time will vary)

Just baked cookies are a little soft, after cooling down, it is good, very crispy.

Tips

When they are completely cooled, you can put them in a jar and enjoy them slowly