Cranberry Cookies - with a tip for softening butter in winter
Overview
I believe this biscuit is the first time many people bake it, but it took me more than half a year to make it. I want to thank Socrates-1 for sharing this recipe. I just increased the amount of cranberries. The butter in many cranberry cookie recipes is not whipped, but this recipe is whipped, so the finished product is more fluffy. I concave it and made it into a triangle. (The amount of materials given is a bit large, I made 1/3 of the amount.) Most bakers who make biscuits in winter have a problem, that is, butter cannot be softened at room temperature, and is still hard no matter how long it is left. Here is a little tip, which is to use a hair dryer to blow it for a while. The preparation work to be done is to cut the butter into thin slices and spread it out in a container as much as possible. This way, it will be heated evenly when blowing. You can blow it on the top for a while, and then blow on the bottom for a while. In this way, the butter can be softened easily, and a little butter will become liquid on the surface, which basically will not affect the use.
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Ingredients
Steps
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All raw materials are weighed and ready for use. Butter softens well.
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Pour the powdered sugar into the butter, stir it manually for a few times with the head of a whisk, and then beat it at low speed.
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Add the egg mixture several times and beat well.
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Add chopped cranberries and mix well.
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Sift in the flour and mix well to form a dough.
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After shaping, wrap in plastic wrap and freeze for 1 hour.
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Take out the frozen hard embryos and cut them into slices about 7cm thick.
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Spread flat onto baking sheet.
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The middle rack of the oven is 170 degrees for 15-20 minutes (the specific time and temperature will need to be adjusted appropriately according to your own oven).
