Ingredients ?

Low gluten flour 180g

Butter 110g

Cranberries 50g

Powdered sugar 60g

Whole egg white 28g

Directions for cranberry cookies ?

Cut butter into small pieces and leave to soften at room temperature.

Sift the flour and powdered sugar together and add to the softened butter.

Add the whole egg to the mixture

Mix well (wash your hands and mix well, it's the fastest and most homogeneous way to mix!)

Add slightly chopped cranberries.

Mix well to distribute the cranberries a bit.

Wrap the dough in a plastic bag, place in a u-shaped cookie mold or a small Kat cookie mold to set, or if you don't have one, set with your bare hands, and place in the freezer for about 45 minutes, chilling until firm. (Cookie dough should be pressed and compacted)

Take out after freezing

Cut into even sizes

Line a baking sheet with greaseproof paper, or line a non-stick baking sheet, and neatly arrange the cookies

Place in the middle of the preheated oven at 165 degrees Celsius for about 20 minutes.

Transfer the baked cookies to a cooling net to cool, and keep the cookies sealed.