350g of butter, 250g of powdered sugar, 1 egg, 500g of low gluten flour, 200g of dried cranberries

Practice

1, cut the butter into cubes and soften, sift the powdered sugar and pour it into the mixture together at slow speed and mix well, stirring until you can't see the powdered sugar, and then change to fast whipping until the color of milky white;

2, add the egg to the mixture at medium speed.

3, will be sifted flour and dried cranberries and added to the mixing bowl together slow speed mixing evenly and and made into a dough;

4, and good dough and equal amount of divided into three parts, each part of the organization into a long strip. Cling film wrapped, frozen for 30min, frozen until you can cut out thin slices;

5, the dough will be removed and placed on the board, cut into thin slices of thickness 0.5cm thick, evenly placed on a tarpaulin-lined Kaohan plate, there is a distance between the interval;

6, will be adjusted to the oven baking gear 170 degrees, bake for about 20min, the color is slightly yellow out of the oven can be.