Health benefits
Eggs: nourish blood
Ingredients
Unsalted butter ( 120g ) | Low-gluten flour ( 200g ) |
Eggs ( 1 ) | Cranberry ( 30g ) |
Soft white sugar ( 80-90g ) |
How to make cranberry cookies
1. Let the butter soften at room temperature, beat it with a manual egg beater until smooth, then add the sugar and beat it thoroughly.The butter will become lighter in color after it is beaten., the volume becomes larger and smooth texture is formed.
2. Beat the eggs and add in three times, sift in the low-gluten flour and stir thoroughly to combine.Do not stir in circles, but pick up and stir from the bottom to avoid gluten in the flour.
3.Cut the cranberries into small pieces, add and mix well
4.Put the piping bag into the piping nozzle with chrysanthemum teeth, and then fill it with cookie batter
5. Line the baking sheet with greased paper and squeeze out the cookie shape, then squeeze out a circle
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6. Preheat the oven to 180 degrees and bake for about 18 minutes (the specific baking temperature and time can be determined according to your own oven) Adjust, try not to walk away when baking, and pay more attention to the coloring).
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Tips
①When it’s cold and it’s hard to squeeze cookies, be sure to Do not add liquid randomly, use your hands to squeeze the piping bag filled with batter.Use the warmth of your hands to soften the batter a little, so it will be easier to squeeze.
②Cut the cranberries into smaller pieces, the better.Too large pieces will easily block the piping teeth and prevent the shape from being squeezed out.
③ It is not recommended to use disposable plastic piping bags for squeezing cookies, because the bags may burst.You can use silicone piping bags or cloth piping bags.
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