Second, baked cranberry cookies method:

1, ingredients: 140 g of low gluten flour, 40 g of dried cranberries, 80 g of butter, 65 g of sugar, 20 ml of egg

2, practice:

(1), cranberries chopped standby, butter sliced and softened;

(2), in the butter inside the sugar and stir evenly

(3), add the chopped cranberries and mix well;

(4), low gluten flour sifted and poured in three times and kneaded into a dough;

(5), the dough kneaded well and then wrapped in plastic wrap, and hand-formed into a rectangular shape of about 7 cm in width and 5 cm in height, and then put it into the refrigerator to freeze for 1 hour until the dough hardened;

(6), the frozen dough out of the plastic wrap and sliced, and then in the baking tray lined with tinfoil into the cut dough;

(7), the oven first preheated at 160 degrees for 10 minutes, and then put the cookies into the preheated oven in the middle, the temperature is set to 160 degrees, the time of 20 minutes after the removal, the surface was slightly golden brown.