Cranberry Cookies
Overview
Today I bring you this cranberry cookie with zero additives and zero baking powder. The mellow butter and the sweet and sour taste of cranberries are a perfect match! The crispy texture and intoxicating aroma will leave you with endless aftertaste~
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Ingredients
Steps
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Weigh the required materials separately and set aside for later use
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After the butter is softened, add powdered sugar and stir evenly (no need to whip)
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Add a tablespoon of egg liquid
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Mix the egg liquid and butter evenly
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Pour in the dried cranberries (cut the large dried cranberries into small pieces in advance, don’t chop them too finely)
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Pour in low-gluten flour and mix evenly to form a dough
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Shape the dough into a rectangular shape with your hands or a mold, and determine the size you like (mine is about 5×5cm). Put it in the refrigerator and freeze it until hard (about 1 hour). Be careful not to refrigerate it, but to freeze it
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Take out the frozen hard dough, cut it into about 0.7cm pieces with a knife, and put it on the baking tray
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Put in the oven preheated at 165 degrees, middle rack, for about 20 minutes, until you see a slightly golden color on the surface.
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The finished product is taken out of the oven, plated and eaten
