Cranberry Cookies

Overview

It has been a few years since I started baking. Looking back, from the time I was a novice to today, I may be the only one who understands the hard work that went into it. But the rewards are always far greater than the efforts. I am learning, making progress, sharing, and at the same time happy. Classic cranberry cookies, I don’t know how many bags of flour were used to make them, but the sour and sweet dried cranberries are its soul. In order to maximize the taste that my family and friends love, I have never given up looking for better cranberries. This one is the one I am most satisfied with, with bright red color and fresh and thick flesh. This recipe is what I have been using, and the cookie effect is very crispy. It is worth saving.

Tags

• baking
• cookies
• butter
• cake flour
• dried cranberries (soaked in brandy)
• whole egg liquid
• powdered sugar

Ingredients

Steps

1. 1 Prepare the butter and soften it at room temperature.

   

2. 2 Beat softened butter on low speed until smooth.

   

3. 3 Add powdered sugar.

   

4. 4 At this time, do not turn on the egg beater, but mix the powdered sugar and butter manually to prevent the powdered sugar from splattering.

   

5. 5 After adding the powdered sugar, continue beating at low speed until the butter becomes light in color and fluffy.

   

6. 6 Add the egg mixture in portions, stirring evenly after each addition.

   

7. 7 I usually mix it three or four times until all the egg liquid is added.

   

8. 8 Sift in the flour.

   

9. 9 Stir briefly with a rubber spatula.

   

10. 10 Soak dried cranberries in some brandy before making cookies.

    

11. 11 Add the soaked dried cranberries to the basin.

    

12. 12 Stir gently to combine, don't over mix.

    

13. 13 Place a layer of plastic wrap in a cookie cutter, put an appropriate amount of cookie batter into it, and squeeze evenly.

    

14. 14 Twist out the plastic wrap, wrap it well, and place it in the refrigerator for 2 hours or more.

    

15. 15 After freezing, take it out, unfold the plastic wrap and cut into about 0.7 cm thick slices.

    

16. 16 Arrange them evenly on the baking sheet, keeping a certain distance between them.

    

17. 17 Place in the preheated oven, 180 degrees, middle rack, and bake for about 12 to 15 minutes.

    

18. 18 The baked cookies can be placed on a drying net to cool before being sealed and stored.