Cranberry cookies

WHAT YOU NEED

Ingredients

250 grams of unsalted butter
150 grams of flour
350 grams of low-fat flour
One egg.
Dried cranberries 125 grams

How TO MADE Cranberry cookies

1. Room temperature softening without salt butter, softening to a finger can easily poke a hole is ok Note: softening to a small hole can be done, excessive softening affects cookie making and taste

2. Add the sugar to the softened butter and stir evenly with a scraper until the sugar powder and butter are completely mixed until the sugar powder is invisible

3. Add half of the eggs to the butter twice, then stir evenly with an electric egg beater (or a manual one) so that the egg beater is completely absorbed, add the remaining half of the egg beater again and stir evenly.

4. Add the sifted low-fat flour to the butter mixture; cut the cranberry dry (can be cooked), pour into the above mixture, stir with a scraper, stir and mix the material evenly until the flour is invisible (the scraper is not easy to handle in the later stages of stirring, it can be operated directly by hand) and pay attention not to over-stir, otherwise the butter will melt into flour.

5. The dough is placed on oil paper, pressed into a mold, pressed into a mold, pressed into a mold, pressed into a mold, pressed into a mold, pressed into a mold, pressed into a mold.

6. Take out the frozen dough and preheat the oven at 170 degrees for 10 minutes.

7. Cut the dough into slices, each about 0.5 cm thick.

8. Cut biscuits are laid flat on a baking tray covered with oil paper, leaving some space between each slice (because it expands during baking)

9. Put it in the oven at 170 degrees for about 15 minutes.

10.

Handy cooking tips

　　1 tablespoon of butter softened to a small hole can 2 tablespoons of eggs how much will also affect the taste of the biscuit, pay attention to control