1, as shown in Figure 1, prepare the ingredients: chopped dried cranberries, soften the butter at room temperature, prepare the egg for the whole egg wash, mix the low-flour powder and milk powder (when needed)

2, soften the butter at room temperature, add the powdered sugar, and use a whisk to whip until slightly whitened and fluffy

3, then put in the whole egg wash, and beat at a low speed until well blended

4, divided into 3 times Add the sifted cake flour and use a spatula to press and scrape the mixture until a smooth dough is formed

5. Add the chopped cranberries and mix well

6. Line a cookie sheet with greaseproof paper, put the dough into the cookie mold, shape and put it into the refrigerator to chill for 1h

7. Preheat the oven in advance at 160 degrees Celsius for 5~10mins, meanwhile, take out the dough and leave it to soften a little bit at room temperature. Slice the dough into 6-7mm slices (about the thickness of a chopstick) and place them on a parchment paper lined baking sheet. Bake in the middle of the oven at 160 degrees Celsius for 15 minutes.

Tips:

(1) If you want the cranberry cookies to have a heavier creamy flavor, replace 30-100g of the low-flour powder with milk powder (preferably plain, so you can adjust the sweetness). No dried cranberries with raisins instead of can, just taste difference

(2) soften the butter to finger pressure hole can, remember not to into the oil state (can not be heated by open flame / microwave heating). (3) If you don't have a cookie mold, you can shape the dough manually by placing it in greaseproof paper/clingfilm

(4) The first time you bake cookies, you can put only two slices in the oven to test the oven's temperament and to verify the temperature and duration. Keep a close eye on them, especially in the last 5 minutes, to avoid burning. If you don't know whether the cookies are cooked or not, you can use chopsticks to gently push the cookies, and the cookies can be moved as a whole, which means they are cooked.

(5) If you are afraid that the bottom of the oven is too heavy, you can place an empty baking tray underneath the baking sheet to block some of the heat.

(6) The cookies will expand during the baking process, so make sure the slices are spaced apart (2cm or more). The freshly baked cookies are soft, do not pick them up, they will become crispy when cooled at room temperature, keep them sealed in time and store them in a cool place for 1~2 weeks.

(7) How to prepare too much dough, one-time baking can not be finished, need to be sealed and frozen storage. Then next time you use it, take it out and warm it up a little before slicing and baking.

(8) Baking cookies put different types of eggs will affect the taste. Yolk: fluffy; whole egg: crispy; egg white: crunchy and hard (you can try it with a small amount of toppings)