Cranberry Red Date Walnut Cookies

Overview

I haven’t made cookies for a long time. When I saw the butter and cranberries in the refrigerator, I thought of making some cookies~

Place the walnut kernels flatly in the oven at 120 degrees, upper and lower heat, and bake for five minutes until cooked.
To soften the butter, place a small basin of hot water at the bottom of the bowl where the butter has been softened. The butter will melt in a while. ~~It doesn’t need to be melted to the extent that I did. It’s better to mix with the dough if it’s a little bit in shape.
Add powdered sugar and whole egg liquid, mix well.
Sift the low-gluten flour into the bowl of butter, eggs and sugar powder that is evenly mixed.
Slowly sift in the flour so that the butter liquid and flour blend better.
Chop cranberries, dates, and toasted walnuts into pieces and set aside.
Add chopped red dates, cranberries and walnuts to the mixed flour dough, mix well and set aside.
Keep stirring the dough until it forms a firm ball.
Spread a layer of plastic wrap on the board, place the dough on the plastic wrap, and initially knead it into a strip.
Use the pre-laid plastic wrap to roll the strip mold into a rectangular shape and place it in the refrigerator for fifty minutes.
Cut the frozen dough into 1/2 cm thick.
Lay a layer of absorbent paper on the surface of the baking sheet, and place the cut cookie molds on the baking sheet, leaving a little space between the cookies.
Preheat the oven to 160 degrees and heat up and down for 10 minutes.
Dangdang~ The delicious biscuits are out of the oven~
It tastes good~ Come and try it~