How to make cranberry cookies

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  1.Prepare the materials first and soften the butter first

• 2. Mix the softened butter and icing sugar so that the butter sticks to the icing sugar so that it does not splash out when whipped.Use a whisk to beat the butter at high speed until it becomes white and fluffy, then add the egg liquid in 3 batches.After whipping until fluffy, add dried cranberries and stir evenly.

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  3. Then sift in low-gluten flour.

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  4. Fold into soft cookie batter.

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  5. Take out a large cookie box and put a slightly larger cookie inside of plastic wrap, then fill with cookie batter.Cover it with plastic wrap, then put it in the refrigerator to freeze that layer, and take it out after an hour.

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  6. Cut into 0.4cm thick cookies.Cranberries are easy to stick to the knife surface.Dry it, wipe it clean and then make a cut.

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  7.Put it into the baking pan with gaps.Because there are more eggs, there will be expanded.Place in the middle rack of the oven preheated to 185 degrees and bake at the same time for 15 minutes.

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  8.Because this cookie will expand, and cranberries cause uneven expansion, Therefore, the baked shape is slightly irregular compared to other cookies.

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  9. After it cools down, you can put it in a jar and eat it slowly...!