300 grams of butter

Sugar powder 120g

60 ml (4 tablespoons) of eggs

Cranberry140g

Low powder 460g

How to make cranberry cookies

Butter softens at room temperature in advance (until a small hole is found when a finger touches it), and all ingredients in the formula are weighed. Beat the eggs well and set aside.

Add 120g powdered sugar to 300g softened butter, and beat well with an egg beater (no need to beat), then add 60ml beaten egg liquid and continue to beat well.

Add 140g dried cranberries and mix well (if cranberries are big, cut them into small pieces, not too broken, they will lose their flavor).

Add 460 grams of low-gluten flour and mix well.

Shaping (this mold is made by myself, in order to look better. Without a mold, you can directly rub a quarter of the batter into a strip by hand, then press it into a square on the chopping board, or directly make it into a circle, or put it in a fresh-keeping bag and flatten it with a rolling pin. Either way, it should be kept in the refrigerator for more than an hour.

After freezing, it can be cut into 0.5cm thick slices with a knife.

Preheat the oven 165℃, put tin foil/oiled paper/tarpaulin on the baking tray, put cookies (there should be a certain gap between cookies, because the baking process will expand), put them in the middle layer of the preheated oven, and fire them up and down for about 20 minutes (oven temperature and baking time are for reference only, specifically my small oven needs to be used according to my oven temper 190℃).

Final result