How to make cranberry cookies

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  1.Soften the butter first.The temperature has been so high recently that if I left it in the kitchen for an hour in advance, it would become too soft.

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  2.Use a whisk to break open the butter slightly.

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  3.Use a grinder to grind the white sugar into powdered sugar.After grinding, it becomes very light.of powdered sugar.The grinding operation should not be carried out too early, because the powdered sugar will easily absorb moisture and become damp when exposed to air.Usually I use it immediately after grinding it.

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  4.Pour the powdered sugar into the butter bowl and beat evenly.

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  5.Add two spoons of beaten egg liquid.Continue to beat evenly.

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  6. Cut the dried cranberries into small pieces.You don’t need to chop it very finely, just cut it into small pieces.

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  7. Add dried cranberries to the butter paste.Use a spatula to stir evenly.

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  8.Sift in the flour.Use a spatula to stir evenly.

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  9.Use a plastic wrap to put in all the batter, and organize it with your hands or a knife.Square column shape.Place in the refrigerator for an hour.

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  10.After freezing, take it out and remove the plastic wrap.Cut into slices about 0.7cm thick with a knife.If the biscuits are too big, cut them in the middle to make them smaller.

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  11. Line a baking sheet or baking grid with parchment paper and lay biscuits on it.Leave a distance of more than 1.5cm between the two biscuits.Because the cookies will expand slightly during baking.

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  12.Preheat the oven to 165 degrees up and down.Place the baking sheet on the second to last level and bake for 20 minutes.Let cool after baking.

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  13.Posing.