How to make cranberry cookies (practical optimized version)

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  1.Weigh the butter and dissolve it in water.

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  2.Add powdered sugar and stir evenly.You can use xylitol here instead of powdered sugar.Xylitol does not raise sugar levels and is healthier.(They all say that if you make it yourself, you can rest assured to feed it to your children.But many people have made it themselves, and they don’t want to feed it to their children, because only if you make it yourself will you know how many pieces of biscuits or cakes there are, and how much sugar is in them.It may be the same proportion as flour.Therefore, in this recipe, we try to reduce the sugar and oil to a minimum without affecting the taste.You can use xylitol, although it is more expensive, but it is worth it for yourself)

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  3.Add an egg and stir evenly,

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  4. Add the cranberries.The cranberries can be chopped appropriately and stir well (I forgot to take a picture here)

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  5.Add low-gluten flour

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  6.Stir into a uniform dough

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  7.Put the dough into plastic wrap, put it into a rectangular mold, and place it in the refrigerator for at least 2 hours.You can also leave it overnight if you don’t have to.If it is too short, it will easily deform when cut.

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  8.Cut into 0.5 cm thick slices

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  9. Place in the oven tray

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  10. Preheat the oven at 150 degrees up and down for 5 minutes, put it in the baking pan, bake at 150 degrees up and down for 20 minutes, until the surface Slightly yellow.For better coloring, you can increase the temperature to 175 degrees before baking is completed, bake for 3 to 5 minutes, and then take it out after cooling to avoid affecting the shape.