Delicious and easy to make cranberry cookies

Overview

Delicious and easy to make cranberry cookies, just mix all the ingredients together and bake. On a warm spring afternoon, I sat on the balcony and basked in the sun. I had a few slices, with a strong buttery aroma, filled with sour and sweet cranberries. I was afraid of getting fat, and paired it with a cup of thick Pu'er - isn't happiness just that simple?

Tags

• baking
• dried cranberries
• egg
• low gluten flour
• rum
• unsalted butter
• powdered sugar

Ingredients

Steps

1. 1 Soak dried cranberries in rum (or not soak them, depending on your preference)

   

2. 2 The butter is softened at room temperature to the point where you can poke a hole with your finger

   

3. 3 Add the powdered sugar and mix well until the powdered sugar is no longer visible (I use a rubber spatula to mix)

   

4. 4 Pour in the beaten egg liquid and beat it evenly with an electric egg beater (if you don’t have an electric egg beater, you can use a manual egg beater to beat it evenly), and make sure the eggs are completely absorbed (I took this photo when I was making biscuits twice, and I didn’t change the basin halfway)

   

5. 5 After the egg liquid is completely absorbed, pour a little more in, stir evenly again, and add all the egg liquid in 3-4 times. Just stir well as shown in the picture, don’t over mix it

   

6. 6 Sift in low-gluten flour

   

7. 7 Chop the soaked dried cranberries and put them in, mix them evenly with a spatula, as long as there is no dry powder, don’t over mix

   

8. 8 Wrap it in plastic wrap

   

9. 9 Knead it into a cylindrical shape, roll it into a long strip, then pick it up and knock it gently on the table so that one side is flat. Turn it 90 degrees and knock it again; turn it 90 degrees and knock it again; turn it 90 degrees and knock it again; Then press the two ends flat to form a rectangular shape.

   

10. 10 Of course, if there is such a mold, shaping will be easier. First put a layer of plastic wrap in the mold, then stuff the dough into it, press it flat, wrap it in plastic wrap and take it out

    

11. 11 Look, this will do! It's neater than doing it by hand. The cookies baked this way will be more consistent in size

    

12. 12 Wrap in plastic wrap and place in the freezer of the refrigerator for 2 hours. Take out and cut into 0.7 cm slices and place on a baking sheet. Place in the middle rack of the preheated oven and bake at 170 degrees for about 15 minutes.

    

13. 13 Once the surface is baked to the color you like, take it out of the oven. After taking it out of the oven, place it on a baking sheet to cool, and then put it in an airtight box (to prevent the biscuits from getting damp).