Cranberry cookies

Cranberry cookies

Introduction:

Production steps:

Step 1: cut the cranberry into small particles and coat them with low flour or sugar powder to prevent stickiness

Step 2: soften the butter and beat with sugar. Add egg yolk in several times and stir well

Step 3: sift in the low powder. Veteran once join, novice batch join, mix well

Step 4: add cranberries and mix well. This time is slightly dry powder state

Step 5: knead the slightly dry powder into a ball

Step 6: then flatten and roll it into a 3mm thick thin sheet, and press out the shape with your favorite mold

Step 7: drain into the baking tray and brush the surface with milk

Step 8: into the oven 180 degrees 15 ~ 18 minutes, coloring can be out of the oven

Step 9: take out the oven, place the air net, and keep it sealed after it is not hot

Step 10: sealed storage

Step 11: you can also serve it immediately

Materials required:

Butter: 65g

Low gluten flour: 110g

Egg yolk: 1

Sugar: 25g

Dried Cranberry: 30g

Surface decoration milk: appropriate amount

Note: 1. The taste of this recipe is crisp. If you like a little crispy, you can change the yolk into 20g whole egg liquid. 2. Shredding Cranberry is good for clear and beautiful lines when pressing patterns. If the dough is only cut into shape, it can be omitted (that is, the dough is rolled into long strips and sliced after refrigerated)

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet