Ingredients: 110g butter, 60g powdered sugar, 180g low gluten flour, 28g room temperature egg wash, 50g dried cranberries.

Practice:

1, cut the butter into small pieces, the oven fermentation mode 30 degrees 40 minutes.

2, cranberries chopped spare, soften until the finger gently pressed, tossed smooth.

3, sift the low-flour, powdered sugar, pour into the room temperature egg mixture, use a spatula to mix until there is no dry powder (do not knead with your hands, gently press can be) Pour the dried cranberries.

4, put the dough on greaseproof paper, did not buy molds, you can use the box containing greaseproof paper instead, refrigerator chilled for 1 hour.

5, preheat the oven at 165 degrees for 10 minutes, cut the pieces (remember not too thick or too thin) baked at 165 degrees for 20 minutes (the picture is written on the wrong) cookies in the middle of the gap Oh, do not lean too tightly.

6, out of the oven to cool, be sure to cool before hand to take Oh, just baked cookies heart is soft.

Note:

1, with a spatula mix until no dry powder, do not use your hands to knead, will be gluten.

2, remember not to cut too thin, or the color will be very dark, and do not cut too thick, it will not be cooked.

3, cookies out of the oven, cool and then pick up to eat, cool cookies will be particularly crispy, do not eat when sealed and preserved, you can put a long time!