The cranberry cookies are too crispy and not blocked because the proportion of butter is too small, resulting in the cookies are not shaped, the correct proportion of the practice is as follows:

Preparation of materials: 115 grams of low-gluten flour, 35 grams of dried cranberries, 15 ml eggs, 75 grams of butter, 60 grams of granulated sugar

1, to prepare all the raw materials, the butter is sliced ahead of time and softened at room temperature for 10-20 minutes, do not soften too much;

2, and then the cranberries chopped;

3, butter mashed, add sugar and egg mixture stirred well;

4, pour into the flour and mix well, pour into the cranberries and mix well, become a dough;

5, with a hand separated from the plastic wrap to the dough into a rectangle of 5 cm in width and height;

6, placed in the refrigerator After freezing for 1 hour, take it out and cut it into slices about 0.7 cm thick;

7. Arrange it evenly in a carefully paved baking tray and bake it at 170 degrees for about 20 minutes;

8. Take it out after the time is up and you can eat it.