Hand-made cranberry cookies are usually eaten for less than a month because they have no additives, so they should be eaten as soon as possible after eating. You can refer to the following practices:

Ingredients: low-gluten flour (1 15g), whole egg liquid (15ML), butter (75g), powdered sugar (60g) and dried cranberries (35g).

Steps:

1, weigh the materials, slice the butter in advance, and soften at room temperature 10-20 minutes. Don't be too soft.

2. After the butter becomes soft, add the powdered sugar and mix well, without sending it away.

3. Add 1 spoon chicken egg liquid and stir well.

4. Pour in chopped dried cranberries.

5. Stir the cranberries and butter evenly.

6. Pour in low-gluten flour and mix well.

7. Knead dough by hand.

8. Knead the dough into a cuboid with a width of about 6CM and a height of about 4CM by hand, and put it in the refrigerator until it becomes hard (about 1 hour).

9. Cut the frozen rectangular dough into pieces about 0.7CM thick with a knife.

10, cut, put in a baking tray, put in a preheated oven, 165 degrees, middle layer, about 20 minutes, until the surface is slightly golden yellow.