Cranberry Cookies

Overview

Last month, I was lucky enough to get the opportunity to try out ACA's new KD405 40-liter large oven. After receiving the goods, I have been testing its various functions and temperature accuracy, and this butter cookie is one of them. I have made butter cookies and cranberry cookies (square slices) a lot, but this is the first time I tried to squeeze cranberry cookies with a flower nozzle. Although the method is the same as butter cookies, after adding cranberry dices, the cookies are not as smooth as butter cookies when squeezed, but with cranberries, the taste is really different and much more delicious~~~

Tags

• baking
• children
• afternoon tea
• butter
• dried cranberries
• low gluten flour
• whole egg liquid
• fine sugar
• powdered sugar

Ingredients

Steps

1. 1 Prepare all ingredients

   

2. 2 Cut cranberries into small pieces and set aside

   

3. 3 Beat softened butter until smooth

   

4. 4 Pour in powdered sugar and beat until completely combined

   

5. 5 Add fine sugar and beat until fluffy and white

   

6. 6 Add the whole egg liquid in portions, beating each time until combined before adding the next one

   

7. 7 Sift in low-gluten flour and mix well

   

8. 8 Pour in the cranberries

   

9. 9 Mix well and put into piping bag

   

10. 10 Use a piping bag to squeeze evenly into the golden non-stick baking pan

    

11. 11 Transfer to the middle and lower racks of the preheated oven: upper heat 180 degrees, lower heat 160 degrees, bake for about 15 minutes

    

12. 12 Move to the middle rack of the oven: continue baking for about 5 minutes

    

13. 13 When the surface is golden, take it out and let it cool

    

14. 14 Store in a sealed container later and eat as soon as possible