Cranberry cookies

Cranberry cookies

Introduction:

Production steps:

Step 1: prepare the materials

Step 2: soften butter at room temperature and add sugar powder

Step 3: beat with egg beater until fluffy with butter

Step 4: add the egg liquid in several times and stir until it is completely fused

Step 5: effect as shown in the picture

Step 6: cut the cranberries and add them to the butter

Step 7: sift in the low powder

Step 8: mix into a ball

Step 9: prepare the biscuit mold and spread the preservative film

Step 10: pour in the dough and shape

Step 11: refrigerate for 40 minutes and remove

Step 12: slice, thickness about 5mm

Step 13: stack in an oiled paper covered baking tray, 170 degrees, 18-20 minutes

Step 14: time's up, let's go

Materials required:

Butter: 75g

Low powder: 115g

Sugar: 45g

Cranberry: 35g

Egg liquid: 15g

Note: fish mother phrases: 1. Butter needs to be softened at room temperature and then whipped; egg liquid should be added in several times and stirred evenly each time to avoid oil-water separation. 2. Cranberry should be chopped to make the biscuit taste better and convenient for shaping. 3. If there is no biscuit mold, you can wrap it with plastic wrap directly and make it cylindrical or square by hand 4, must be put into the refrigerator, so convenient slicing. 5, each oven temperature is not the same, you can adjust the temperature according to your oven temper

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet