How to make cranberry cookies (crispy version)?

1, weigh 60g of butter to soften at room temperature, add 30g of powdered sugar, beat the butter at low speed with an egg beater until it swells and turns white, then pour 20g of whole egg liquid and continue to beat evenly. Sorry for not taking pictures.

2. Sieve the low-gluten flour and pour it into butter. Chop the cranberries and add them (just cut them a few times, not too finely).

3, bring disposable gloves, knead into dough, the sooner the better, don't over-press! Put it into the mold, and if there is no mold, you only need to rub it into strips and shape it with a knife. It is still beautiful.

4, put it in the freezer for a while, it will be better cut after freezing and hard, and its shape will not change, and the incision will be more neat! Cut to a thickness of about 0.8cm.

5, discharge into a baking tray, 165 degrees for 20 minutes.