How to make cranberry cookies

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  1. Take out the butter and soften it at room temperature for 2 or 3 hours in advance.Chop the cranberries.

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  2. Add powdered sugar to butter and beat with an electric egg beater until smooth.Beat the eggs Beat until half of the egg mixture is added, and continue to beat evenly.

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  3.Add chopped cranberries and mix well

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  4. Stir evenly, sift in low-gluten flour and stir slightly.

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  5.I brought disposable gloves to rub, which was fine.The gloves were used at first There is still butter stuck to the dough, and after kneading for two minutes, the butter on the gloves has been kneaded into the dough.It’s fun to knead, and your hands are clean.

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  6.Lay plastic wrap in the mold

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  7. Press the dough evenly into the mold and feel like plasticine

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  8.Put it in the refrigerator for 1-2 hours, then take it out and peel it off

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  9. Slice into 5-7㎜ pieces, put oiled paper on the baking sheet, and leave a gap between the biscuits.They will expand a little more when baked.Mine is a 30-liter oven, so I can’t finish baking it in one go, so I have to bake it in two batches.I cut this into 42 slices, and usually can cut about 40 slices.

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  10.Put it in the oven, heat up and down at 130℃ for 13 minutes, and bake until slightly brown.Yeah, my oven has a lot of firepower, it depends on your oven.

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  11.Put it in a small biscuit packaging bag, it is delicious and tastes delicious.

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  12. Give some to friends, it feels very fulfilling!