230 grams of low-gluten flour

Egg liquid (beat the whole egg evenly) 30g.

Butter140g

90g of powdered sugar (fine sugar)

50 grams of dried cranberries

How to make cranberry cookies (improved formula, easy-to-operate version)?

Soften butter with water, add powdered sugar and egg mixture, and stir manually until the color becomes light (the butter in the picture is a little too soft, so it can be frozen in the refrigerator for a minute or two).

Please click to enter a picture description.

Please click to enter a picture description.

Add dried cranberries (if the particles are large, you can chop them first) and mix and stir (the butter in the picture is fluffy and white, so it's almost there)

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Please click to enter a picture description.

Sieve the low-gluten powder into it, stir it by hand, and put it into a mold for molding. Then put it in the refrigerator and freeze it for 1-2 hours (it must be frozen, otherwise it will fall apart if it is cut badly)

Cut the hardened cranberries into pieces about 3mm thick (like thick children's shoes, cut them thicker and bake them longer)

Pad the baking tray with oil paper, and then put it neatly on the baking tray (leaving a gap). Preheat the oven first, put it on the middle floor, and then 160 degrees up and down the pipeline, which takes about 15 minutes (the time will change with the temperature of each oven).

The freshly baked cookies are a little soft, but just let them cool. They are very brittle.

skill

After completely cooling, you can put it in a jar and enjoy it slowly.