Before baking, the oven should be preheated, otherwise the butter will melt as the temperature rises a little.

Prepare all the ingredients, slice the butter in advance, soften at room temperature for 10-20 minutes, do not over soften.

Chop the cranberries.

Mash the butter, add granulated sugar and egg mixture and mix well.

Pour in the flour and mix well, pour in the cranberries and mix well to make a dough.

Place a piece of plastic wrap on a flat surface and place the dough on top. Lift up the sides of the wrap and shape the dough into a rectangle 5 cm in width and 5 cm in height with your hands across the wrap.

Place the dough in the freezer for 1 hour, remove from the freezer, remove the plastic wrap, and cut into slices about 0.7 cm thick, while turning on the oven to preheat at 170 degrees.

Evenly arranged in a carefully paved baking tray, 170 degrees baked for about 20 minutes, the surface of the light brown can be, just out of the oven when the cookies a little soft is normal, cool for a while on the crisp.