Materials?

20g dried cranberries

Low-gluten flour150g

Egg yolk 1

Butter100g

Corn oil 10g

40 grams of almond powder

Salt 1 g

55 grams of powdered sugar

How to make cranberry cookies?

Cut the butter into small pieces and thaw at room temperature until it is soft.

Mix low-gluten flour, almond powder and salt for later use.

Butter mixed with corn oil.

Add egg yolk into the mixture of butter and corn oil and stir well with a silicone spatula.

Sift the low-flour mixture into the butter yolk, stir with a silica spatula, and finally add cranberries.

Spread oil paper on the mold, press in the batter, and put it in the refrigerator for one hour.

Take out the frozen batter

Cut into small cubes, the thickness of which is about the chopstick head, and put them in the oven 170℃ for preheating 10 minute.

Put the plate in the oven.

170℃ and take out for about 12 minutes until the surface is slightly yellow.