Specific production method:

Step 1: Prepare ingredients. 150g butter, 225g low gluten flour, 1 egg, 115g powdered sugar, 50g dried cranberries.

Step 2: Soften the butter at room temperature, then stir in the powdered sugar. (First, now the weather is cool, it is best to take the butter out of the refrigerator half a day in advance and soften it at room temperature. The first step is to add the powdered sugar to the butter and mix it well, without whipping.

Step 4: Add the dried cranberries to the bowl and stir well.

Step 5: Sift the flour into the bowl.

Step 6: Form a dough and start shaping. Make long strips roughly 5 centimeters wide and 4 centimeters high.

Step 7: Place in a plastic bag, then place in the freezer for 1 hour.

Step 8: Remove from the freezer, then cut into squares about 0.6 cm thick.

Step 9: Once the oven has finished preheating, place the whole tray of cookies in the oven and bake at upper and lower heat, 160 degrees for 20 minutes.