WHAT YOU NEED

Ingredients

80 grams of salt-free butter softened at room temperature
60 grams of flour
110 grams of low-fat flour
10 ml of refined milk
One egg yolk
Dried cranberries 40 grams
1/2 teaspoon of herbs
A little bit of salt

How TO MADE Cranberry butter cookies

Steps 1 to 4

1. The butter, softened at room temperature, is placed in a clean container, sifted with sugar powder and a small amount of salt, and mixed evenly.

2. Pour half a teaspoon of vanilla extract and an egg yolk into the refined milk and continue stirring.

3. Powder in the sieve, cut evenly with a scraper.

4. Add the dried cranberry.

Steps 5 to 8

5. Stir evenly.

6. The dough is poured on a clean plate, divided into two equal parts, wrapped in a preservative film, and arranged in two cylinders with a diameter of 3 to 4 cm.

7. Put in the refrigerator for more than an hour.

8. Preheat the oven to 170 °C before baking.

9. Lay a layer of baking paper on the pan.

10. Remove the frozen biscuit embryo and cut it into a piece of biscuit about 5 to 7 mm thick.

11. It is baked in a preheated oven for 15 to 20 minutes.

12. Take it out and put it on a shelf and wait for it to cool before you can eat it.

13. Take it out and put it on a shelf and wait for it to cool before you can eat it.

14.

Handy cooking tips

　　- Butter must be softened at room temperature before use