Creamy Cranberry Cookies

Overview

In baking, cranberries are always versatile. I usually pick some with rum when I have nothing to do. You can easily use them whenever you want~ Ingredients: 250g low-gluten flour, 110g butter, 100g powdered sugar, 50g egg liquid, 80g wine-soaked cranberries

Tags

• baking
• children
• cookies
• afternoon tea
• fast food
• butter
• egg liquid
• low gluten flour
• wine-soaked cranberries
• powdered sugar

Ingredients

Steps

1. 1 After the butter is softened at room temperature, add the powdered sugar

   

2. 2 First stir by hand to mix evenly

   

3. 3 Then turn on the electric whisk and beat until the color becomes lighter and the volume increases

   

4. 4 Add the egg liquid in 2 to 3 batches

   

5. 5 Beat evenly (each time, wait until the previously added egg liquid is completely blended with the butter before adding the next time)

   

6. 6 Sift in low-gluten flour

   

7. 7 Mix well

   

8. 8 Add drained wine-soaked cranberries

   

9. 9 Mix well

   

10. 10 Separate the plastic wrap, put the dough into a cookie mold and compact it, then put it in the refrigerator for about 30 minutes

    

11. 11 After freezing, cut into slices about 4mm thick

    

12. 12 Arrange them one by one on the baking sheet

    

13. 13 Place in the middle rack of the preheated oven at 180 degrees for about 20 minutes

    

14. 14 Leave to cool and then store in a sealed container