Handmade cranberry cookies

　　What's wrong with asking, forgetting to say, the flowers are full of spring, the sky is full of moon?The colorful cranberries are always eye-catching, so I took special care to make this cranberry cookie for the first time.Baking dessert is different from me, it has a different meaning, I used to always be in a hurry to do things, but now I'm relaxing myself, I like to make dessert slowly, I like that slow rhythm and casual, the spread of butter is difficult in winter, the spread of butter makes people feel more careful in the biscuits, is that so, but I don't want to wait for the biscuits to stay in the fridge for an hour for the so-called stereotyping, I don't like biscuits that are a little round or have a little round personality, I've lost the pleasure and beauty of craftsmanship, in a small winged round, I can make a lot of dreams and a lot of music, I know that after baking these biscuits will make a lot of dreams a little bit deformed without any face, I don't like him, I love the world, please help me make a dream come true?

WHAT YOU NEED

Ingredients

100 grams of low-fat flour
50 grams of butter
40 grams of cranberries
30 g of white sugar
One egg.
20 grams of milk powder

How TO MADE Handmade cranberry cookies

1. The butter is softened at room temperature and sent at low speed by an electric egg maker.

2. Gradually add the white sugar to the butter and continue to stir until completely mixed, then gradually add the scattered egg juice and stir until all the ingredients are mixed evenly.

3. Low-fat flour and milk powder are sifted into the spread butter, stirred evenly with a scraper until no flour particles are seen, and then cranberries are added.

4. I didn't put it in the fridge, I put it in the freezer, I put it in the freezer, I put it in the freezer, I put it in the freezer, I put it in the freezer, I put it in the freezer.

5. Preheat the oven to 180 degrees Celsius, bake the middle layer for about 15 minutes, observe carefully during the baking process, the surface of the biscuit will be cash yellow

Handy cooking tips

　　It's important to be patient when applying butter.The crispness of the biscuits and the kneading in the process of mixing the flour are quite strong, not as strong as the dough, and the mixture is evenly flipped up and down with a scraper.