Flower Cranberry Cookies

1. Cut 120 grams of butter into small pieces and let them soften at room temperature. Take another 10 grams of butter and melt it in hot water. Take out the eggs from the refrigerator and beat them up for later use. Soak dried cranberries in rum for 10 minutes to absorb the rum and prevent it from sticking too much to the blade. If rum is not used, honey water can be used instead. Soaking in rum will make it more fragrant

2. Squeeze the dried cranberries into a blender and crush them until they are as fine as possible to avoid clogging the mouth. At the beginning, the cranberries are loose, but after a while, they will form small clumps. Then add 10 grams of melted butter and beat for 15 seconds until the butter is completely absorbed by the cranberries

3. Take out the prepared cranberry puree and set it aside for later use (I use a handheld blender, which is usually a machine with mixing function)

After softening 4.120 grams of butter, add powdered sugar. Gently poke a finger into the softened butter

5. Use the egg beater's beater head to manually mix the butter and powdered sugar until half of the powdered sugar is wrapped around the butter. This way, the powdered sugar will not splash out during beating

6. Then turn on the electric mixer and beat the butter until it swells into a paste

7. Add the egg mixture in batches, and beat until the egg mixture and butter are completely mixed before adding again. Generally, it should be added in three batches. The temperature of the egg mixture should not be too low, so the frozen eggs in the refrigerator should be taken out in advance and warmed up. The temperature of the egg mixture should be at room temperature

8. The finished state is shown in the picture, and the color will be slightly warm and yellow

9. Then sieve the low gluten flour into a bowl and add cranberry puree

10. Mix thoroughly with a rubber scraper

11. After mixing, put it into a piping bag with a piping nozzle. Squeeze a little bit first and then check if the pattern squeezed out is smooth. If there are too many or too large serrations, mix thoroughly before operation. We use a 2D 6-speed flower mouth here

12. Squeeze patterns onto a baking tray lined with oiled paper using a circular squeezing method. You can use your right hand as the main force and your left hand as a secondary force to squeeze the pattern. While squeezing, draw circles at the same time to create a beautiful flower shape in one go

13. This shape is vertically extruded, and when extruding, the mounting nozzle can be slowly pulled out vertically upwards.

14. After squeezing, put it into a preheated oven and heat it up to 200 degrees Celsius, then heat it down to 180 degrees Celsius. Bake the middle layer for 10 minutes and then transfer it to the top layer for 3 minutes before taking it out. The actual size of the cookies squeezed out and the temperature of the oven may vary. It is generally recommended to reduce the baking time by two or three minutes until it is done, and then observe and add a few more minutes as needed. Freshly baked cookies are prone to breakage, so they should be left to cool. If you can't finish them on the same day, they must be sealed and stored.