Cranberry cookies do not need to be brushed with egg wash or egg yolk.

The recipe is as follows:

Raw materials needed:

1, main ingredients: 115g of low gluten flour, 75g of butter, 50g of powdered sugar.

2, auxiliary ingredients: 40 grams of dried cranberries, 15 ml of egg wash.

First step: soften the butter at room temperature, add powdered sugar, beat with an electric mixer until slightly whitened and swollen, add the egg mixture and beat until the water and oil are blended.

Step 2: Sift in the low gluten flour and mix well with a rubber spatula.

Step 3: Add the chopped dried cranberries.

Step 4: Then mix well with a spatula.

Step 5: Knead the dough with your hands.

Step 6: Wrap it with greaseproof paper and drop it on the countertop to form a column shape of 4cm by 4cm. Chill in the refrigerator for 40 minutes or more.

Step 7: Remove the dough and cut it evenly into 0.5 centimeters, as evenly as possible.

Step 8: Yard onto a non-stick baking sheet, or greaseproof paper if it's a non-stick baking sheet.

Step 9: Preheat the oven to 180 degrees Celsius, middle layer, and bake for 16 minutes.

Step 10: Remove from the oven after baking.

Step 11: The finished picture is as follows.