Cranberry cookies
Ingredients:
Low-gluten flour 180g
Butter 110g
2 eggs
Dried cranberries 50g
Sugar powder 60g
1. Let the butter soften at room temperature until it can easily be poked with a toothpick.
2. Sift the powdered sugar in the butter and mix it evenly with a scraper.
3. Separate the egg yolk and egg whites. Add the egg yolk in two batches, making sure to mix well. Then sift in low-gluten flour, and remix well.
3. Add the dried cranberries that were chopped in advance and mix them again. It's best to wear gloves when doing this.
4. Wrap the dough in baking paper, separate it into long strips with a cookie cutter or by hand, and place it in the refrigerator for 1 hour.
5. Take it out and slice evenly but don't let them be too thick. Spread the cookies flat on the baking tray, and leave some gaps to prevent them from expanding and sticking together when baking (the oven is preheated at this time).
6. Put it in the oven, set the heat at 165 degrees Celsius, and bake for 20 minutes.
Tips:
If the butter has not softened yet, you can put it in a hot water bowl or in a microwave for 1 minute.