Super soft cranberry cookies

Ingredients: Butter, flour, sugar, eggs, dried cranberries, vanilla extract Tools: sieve, cup, spatula, egg beater Ps: 1. Soften the butter enough that it can be easily deformed with your fingers. If it is too softened, it needs to be re-solidified in the refrigerator. This step is very important. 2. Cut the dried cranberries into small pieces

Lightly beat butter, add salt and beat until slightly white

Add the caster sugar in three batches and beat the butter. When the butter turns white, add the eggs and vanilla extract and beat.

Sift the flour into the butter and stir evenly until there are no lumps

Add chopped dried cranberries and mix well

Knead into a ball

Place it in oil paper to make it plastic

You can use a square mold, such as a plastic wrap box, to help shape the rectangular shape and place it in the refrigerator for at least 2 hours (the solidification effect makes it easier to slice)

Slice into a baking pan, preheat at 150 degrees Celsius for ten minutes and bake at 140~170 degrees Celsius for about 30 minutes

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