Recipe for lemon cranberry cookies

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  1.Use a cymbal to mince the lemon peel, the more crushed the better;



2. Chop the dried cranberries, the more chopped the better;

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  3.Soften the butter and beat until even and smooth;

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  4.Add the powdered sugar in batches, stirring thoroughly each time until fine and white;

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  5.Add the egg liquid in batches, stirring evenly each time until fluffy and fine;

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  6.Add sifted cake flour and mix well;

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  7.Add lemon zest and dried cranberries, mix well;

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  8.Put it into a piping bag and choose a large chrysanthemum mouth;

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  9. Squeeze onto a baking sheet lined with greaseproof paper, of moderate size and evenly spaced;

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  10. Heat the oven to 175 degrees, place the two plates on the upper and middle layers respectively, for 20-25 minutes.