I'm sure this is the first time that a lot of people have baked this cookie, but it took me more than six months to make it, and this recipe is thanks to the sharing of Socrates 1, so I've increased the amount of cranberries.A lot of the butter in the cranberry cookie recipe isn't spread, but this recipe is spread, so the finished product is more crunchy, and I've carved it into a triangle.(The amount of material given is a bit large, I did one-third of the amount.)Here I'm going to introduce a little trick, which is to blow with a blower for a while, the preparation work to do is to cut the butter into slices, lay flat in the container and spread as much as possible, so that when blowing the heat evenly, you can blow on top for a while, then blow on the bottom for a while, so that you can easily soften the butter, the surface will have a little bit of butter liquid, basically will not affect the use.

WHAT YOU NEED

Ingredients

200 grams of butter
Dried cranberries 60 grams
Whole egg 40 ml
Low flour 314 grams
100 grams of flour

How TO MADE Cranberry cookies

Steps 1 to 4

1. The ingredients are ready to be weighed.

2. The butter is soft.

3. Sugar powder is poured into the butter, stirred manually with the head of the egg beater for a few seconds, and then slowly stirred.

4. Add the egg juice several times and beat evenly.

Steps 5 to 8

5. Add the chopped cranberries and stir evenly.

6. Sieve into low-powder mixture and clump.

7. After forming, wrap it in a preservative film and freeze it for one hour.

8. Take out frozen hard embryos and cut them into slices about 7 cm thick.

Steps 9 to 12

9. Flat on the grill.

10. Oven middle layer 170 degrees 15-20 minutes (specific time temperature should also be adjusted according to your own oven)

11.