Homemade Cranberry Cookies

First put the butter in a stainless steel basin.

Take out an appropriate amount of dried cranberries.

Cut into fine pieces with a knife and set aside.

Butter melts at room temperature into toothpaste.

Add powdered sugar.

Mix well.

Add egg liquid and mix thoroughly.

Pour in chopped dried cranberries.

Continue to stir evenly.

, sift in low-gluten flour.

Finally mix evenly into a dough and set aside.

In order to make the shape and size consistent and better-looking, I used a wooden rectangular mold, which is available in many bakery stores. In fact, if you don’t have one, you can directly roll the dough into a cylinder or rectangular shape.

Place a layer of plastic wrap on the mold.

Put on disposable gloves, take out an appropriate amount of dough and put it evenly into the mold. Use your fingers to press the dough tightly without leaving any gaps. Finally, after shaping, wrap it in plastic wrap and put it in the freezer of the refrigerator to freeze hard.

After 30 minutes, remove the frozen dough from the mold.

Use a cutter to cut it into dough sheets about 5mm thick.

Spread the dough evenly on the baking sheet, leaving some space in between.

Set the oven temperature to 160 degrees and wait for 20 minutes until the surface turns brown.

Remove the baked biscuits from the baking sheet and let them cool completely before placing them in a biscuit tin and sealing them for storage.

Overview

Tags

Ingredients

Steps