Cranberry cookies made with butter will taste crisper than those made without butter. If you want crispy food, use butter instead. If you want something chewy, you choose not to use butter.

The following is how to make cookies after butter is delivered.

Ingredients: butter 1 65g, low-gluten flour 265g, dried cranberries100g, eggs10g, and powdered sugar 65g.

Practice steps

1. Cut the butter into small pieces and soften it at room temperature, so you can easily press the fingerprint. The eggs are scattered.

2. Beat the butter into a white feather with electric egg beater.

3. Add the powdered sugar three times and continue to stir the butter.

4. Add the egg liquid three times and continue to beat. Let the butter completely absorb the egg liquid every time, and add it next time.

5. Sift in flour and add dried cranberries.

6. Stir well with a spatula. I don't have a spatula, I use a flat rice spoon.

7. Put it on plastic wrap and make it into your favorite shape, round or square. It's frozen hard in the refrigerator. It will definitely be fine in two hours, and it doesn't matter if it's put in a month. Then take it out and slice it and bake it.

8. Cut into 0.5cm thick pieces and put them on a baking tray covered with oil paper. Be sure to cut it thicker, it will be brittle, too thin and easy to burn, and it will be hard.

9. oven 160 degrees, about 20 minutes, slightly yellow.