Cranberry Butter Cookies

Overview

Biscuits sold outside are full of oil and sugar, and the same is true for home-made cookies. However, butter can be guaranteed to be animal fat, avoiding the danger of using hydrogenated vegetable oil, and the taste is in no way inferior to those outside.

Tags

• baking
• butter
• cranberry
• egg
• low gluten flour
• sugar

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 It is best to soften butter at room temperature. In order to soften the butter quickly, I first heated it in water for 7 minutes and then put it in the refrigerator for 5 minutes. In short, it should not be a liquid, but should be in a state that cannot be melted

   

3. 3 Beat the white sugar into powdered sugar, and do this at intervals, that is, when the powder is broken

   

4. 4 Add the powdered sugar of white sugar to the softened butter

   

5. 5 Start stirring with a whisk until feathery

   

6. 6 Add the egg liquid three times and stir

   

7. 7 Sift in the flour

   

8. 8 Add cranberries

   

9. 9 Mix well

   

10. 10 Use a mold to make it into a long strip. I used a bamboo net used for making sushi.

    

11. 11 Place in the refrigerator for twenty minutes, cut into pieces, and place on a paper-lined test tray.

    

12. 12 Heat the oven at 175 degrees Celsius for 15 minutes.

    

13. 13 Very crispy