200g butter, 80g white sugar (according to personal taste) 300g low-gluten flour, 36g eggs (about 1) 10g matcha powder

20g American almond slices (can be toasted or not according to your preference) Roasted)

Cranberry 50g

- Steps-

1.1. Melt butter and sugar, put 200 grams of butter and sugar together in a basin, separate from water When melted, sugar and oil are incompatible, so when they melt, they will separate into layers, with the oil floating on top and the sugar sinking below. Divide it into two parts, stir first before dividing, otherwise it will be divided into one basin of oil and one basin of sugar. I have made cookies so many times, but I have only tried whipping butter once, and found that there is no difference~

2.2. Beat the eggs, and divide the comments into two pots of butter and sugar.

3.3. Put cranberry and almond slices in the basin respectively. You can also put matcha powder at this time. It depends on whether you like matcha cranberry or matcha almond slice cookies. I make them myself. It has to be Matcha Cranberry.

4. Sift 150 grams of low-gluten flour into each. Mix evenly with a spatula. The water absorption of low-gluten flour is different. For some people, adding 150 grams may not be enough. It depends on the mixed state. It is a bit loose without compaction, but it is a complete piece after compaction.

5. The mixed dough is a little loose, but it can be pressed into one piece when pressed with a spatula and put into the cookie mold. It should be pressed firmly without any holes in the middle. Of course, pack it in a plastic bag first, then stuff it into a cookie cutter and shape it.

6. Slice, preheat the oven at 150 degrees for 5 minutes, and bake. Mine is Hai's 35L, which is a bit temperamental. Others use 175 degrees, but not mine. 160 degrees is the most suitable temperature

7.160 Bake for 25 minutes. Take it out of the oven immediately, let it cool, and it will be crispy and delicious. Because I was a little distracted during the process, I forgot to stir when separating the oil, which resulted in the matcha flavor not being sweet enough. I added sugar in the middle, and there were depressions where the sugar particles melted when baking. . This method is very lazy and amateurish. Experts and critics please move on.