Cranberry Cookies

Overview

I remember that the first time I made cookies was this cranberry cookie. It was simple but I liked it, and it had a good texture for the first time. So it made me more confident😆 and I continued on the road of baking till now✊Today I will share with you this simple and classic cookie. It has a rich milky aroma, but is sandwiched with sour and sweet cranberries. It is rich and not greasy. I like it very much. How about you 😉 Although it is simple, you still need to pay attention to some details. If you like it, take a look. 😊 We usually use unsalted butter when making biscuits. Remember, the butter must be softened in advance, until you can poke a hole when you press it with your finger. The egg liquid should also be at room temperature. If it is refrigerated, the oil and water will easily separate after adding butter, which will turn into tofu residue. I have tried it 😁 Do not knead the biscuit dough too much, as it will produce gluten and the biscuits will not be so crispy. In the last few minutes of baking the biscuits, be sure to pay attention to the coloring of the biscuits so as not to burn them😌Okay, that’s all you know, I hope it will be helpful to you as a newbie😊🌹

Tags

• baking
• children
• cookies
• afternoon tea
• children's day
• cranberry
• low gluten flour
• unsalted butter
• whole eggs
• powdered sugar

Ingredients

Steps

1. 1 Chop cranberries finely

   

2. 2 The butter must be taken out of the refrigerator in advance to soften, the eggs must be brought to room temperature, and all ingredients must be weighed

   

3. 3 Mix butter and icing sugar

   

4. 4 Stir until smooth and then add the egg liquid in three batches. Stir smoothly each time you add the egg liquid. Do not pour in all the egg liquid at once, as this will easily separate the oil and water

   

5. 5 Stir until the butter becomes lighter in color and becomes creamy

   

6. 6 Sift low-gluten flour and add

   

7. 7 Use a spatula to mix well

   

8. 8 Press from the inside out and don’t knead too much. If you knead too much, gluten will form and the biscuits will not be so crispy

   

9. 9 Mix well and add cranberries

   

10. 10 Mix well

    

11. 11 Place the mixed dough on plastic wrap

    

12. 12 Roll it back and forth with your hands into a cylindrical shape, wrap it in plastic wrap and put it in the refrigerator

    

13. 13 After freezing, take out slices

    

14. 14 Preheat the oven to 180 degrees in advance and bake for 15 minutes. Be sure to watch the color of the biscuits