Crispy, slightly sour and sweet, not greasy. My son made it, and I edited the recipe. I've been busy recently, and I haven't made cookies. Seeing that he couldn't point at me, my son searched the menu and made it himself. In other words, this is also a 0-failure cookie.

Ingredients: low-gluten flour, butter, dried cranberries, powdered sugar, whole egg liquid.

Practice steps:

Steps 1: 1 15g low-gluten flour, 75g butter, 60g powdered sugar (don't agglomerate for a long time, pinch it if necessary), 35g dried cranberries, 15g whole egg liquid.

Step 2: Cut the dried cranberries into small pieces.

Step 3: Soften the butter and pour the powdered sugar into the chef's machine. (I don't know where I put the eggbeater)

The fourth step is to play a gear evenly. (Don't send it away)

Step five, put the cranberries in.

Step six, mix well.

Step 7, pour in low-gluten flour.

Step 8, form a group. Don't rub too much. Plastic packaging, easy to demould.

Step 9, putting into a rectangular mold for shaping. Freeze in the refrigerator for more than an hour.

Step 10: Cut into even slices. About 0.8㎝. It's too thin, and it burns easily when baking.

Step 1 1: preheat the oven, 160 degree fire 140 degree fire, and bake for 12 and 13 minutes.

Step 12: The baked cookies are delicious.

Step 13, finished product.

Step 14, finished product.

Step 15, finished product.