Dried cranberries 1/2 cups

1/4 cups of pine nuts (put 1/2 cups when cooking for the first time, and it will grow into a big bag after eating, and then reduce the amount of pine nuts when cooking later)

1 tbsp honey

2 tablespoons rum

1 tbsp lemon juice

2 strips of unsalted butter softened at room temperature.

Sugar powder 1/3 cups

Brown sugar 1/4 cups

Eggs 1

380g medium gluten flour (about 2 2/3 cups).

A little salt

working methods

1. Add honey, rum and lemon juice to the dried cranberries, mix well and let stand for more than 2 hours.

2. Bake pine nuts at low temperature (200°F) for 5- 10 minutes (be careful not to scorch).

3. After the butter softens at room temperature, add powdered sugar (slightly white in color) in a blender at medium speed, and add brown sugar to continue stirring evenly.

4. Beat the eggs evenly, add them into the beaten butter several times and stir well.

5. Mix the flour and salt, sift in the whipped butter and stir well.

6. Add the soaked dried cranberries (even soup) and roasted pine nuts into the dough and stir well.

7. Divide the dough into two parts, each part is made into a cylinder, wrapped with plastic wrap and frozen in the refrigerator (the original part is refrigerated for more than 6 hours).

8. Let the frozen dough stand at room temperature for about 30 minutes and cut it into biscuit slices with a thickness of about 5 mm..

9. Preheat the oven to 350 degrees Fahrenheit.

10. Put the sliced biscuits into the baking tray (leave some gaps between biscuits, which will increase a little when baking) and bake at 350 F 15-20 minutes (pay attention to the last few minutes, and be careful not to burn them).

1 1. After the cookies are baked, put them on the iron net to cool.