Ingredients: low-gluten flour 230g, Domenico butter 150g, powdered sugar 100g, egg liquid 30ml, dried cranberries 70g.

Steps:

1, preparation materials

2. After the butter slices are softened, add powdered sugar in several times and mix well. Pour in the egg mixture and mix well

3. Add dried cranberries and mix well.

4. Sieve the flour in several times and mix well.

5. Mix all the ingredients without flour and knead into dough.

6, wrapped in plastic wrap into a cube, the shape is self-defined.

7. Freeze in the freezer 1 hour.

8, take out the slice, the thickness is self-determined, I cut it thin, so it is heavy and crisp.

9. The oven is preheating.

10, spread oil paper and set the plate with a space.

1 1, preheat and bake in the middle layer of the oven.

12, the finished product is out of the oven. Practice has proved that I cut it thin, so I can bake it 18 with different colors. If I like the smell of paste, I can bake it for a long time as delicious, and I must keep baking it for the next few minutes.

13. By the way, I made 60 cookies at this ratio.

Tips:

1, butter softens at room temperature, no need to send it, you can bite it in the microwave oven for 5 seconds.

2, 30 ml of egg liquid I use a whole egg is exactly 30.

3. Preheat the oven for 10 minute, and bake it for 20 minutes in the middle layer at 160 degree (depending on the temperature of your oven, you should see the baking anyway).