Butter and cranberry cookies

WHAT YOU NEED

Ingredients

115 grams of low-fat flour
15 ml of egg juice
75 grams of butter
50 grams of flour
Dried cranberries 35 grams

How TO MADE Butter and cranberry cookies

Steps 1 to 4

1. Soften the butter at room temperature, add the egg juice, stir evenly

2. Add the powdered sugar, stir evenly, add the slightly chopped but not too chopped dried cranberries, sieve into a low powder, knead into a dough

3. Form a rectangle about 6 cm wide and about 4 cm high, wrap it in a preservative film, put it in the refrigerator and freeze for about an hour until it hardens

4. Cut to a thickness of about 7 mm wide, preheat in the oven 165 degrees for about 15 minutes, and the edges will turn slightly yellow.

Steps 5 to 8

5. Milk-scented cranberry biscuits that you can't stop eating