Cranberry cookies

Cranberry cookies

Introduction:

"Cranberries are sweet and sour. It's delicious in biscuits. It's absolutely a good choice for big and small friends."

Production steps:

Step 1: cut the butter into small pieces and soften at room temperature.

Step 2: add sugar in three times and beat with electric beater until white and big.

Step 3: beat the eggs well. Add the eggs into the butter several times. Beat well.

Step 4: mix low gluten flour and salt, sift into the basin, cut and mix evenly.

Step 5: knead into dough and add dried cranberries.

Step 6: knead well.

Step 7: wrap the dough in plastic wrap, shape it into a cylinder (or square), and freeze it in the refrigerator for 40 minutes.

Step 8: slice the frozen dough with a knife.

Step 9: stack in a baking tray and preheat the oven to 170 degrees.

Step 10: put into the preheated oven, 18-20 minutes, the surface can be golden.

Materials required:

Low gluten flour: 115g

Dried Cranberry: 35g

Salt free butter: 75g

Egg: 15g

Sugar powder (or white granulated sugar): 45g

Note: 1, dried Cranberry can also be replaced by raisins, dried tomatoes, etc. 2. The name of cranberry comes from its original name "Cranberry", because Cranberry flowers are very similar to crane's head and mouth. For the Indian tribes in North America, cranberry represents nutrition and health. They use dried venison to stir Cranberry residue and oil to make a cake. They also use Cranberry to smear on the wound to absorb arrow venom. In the colonial era, wild Cranberry was one of the first products exported to Britain by the "new world". Sailors keep cranberries on board to prevent scurvy caused by vitamin C deficiency. 3. Depending on the population, you can directly use white granulated sugar instead of powdered sugar, or you can put white granulated sugar into the cooking machine to make powdered sugar.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor