Cranberry Cookies

2024-08-16 14:59:01 658

It has been several years since I started baking, and looking back, perhaps only I know better about the efforts I have put in from being a novice to today. But the harvest always outweighs the effort. I am learning, making progress, sharing, and also happy. Classic cranberry cookies, I don't know how many bags of flour have been made, but the sour and sweet dried cranberry is its soul. In order to make the taste that my family and friends love the best, I have never given up searching for a better cranberry. This is what I am most satisfied with, with a bright red color and fresh and thick flesh. This recipe is something I have been using all along. The cookie effect is very crispy and worth collecting.

Details of ingredients

butter130 grams
Whole egg mixture50 grams
Low powder200 grams
Dried cranberry (soaked in brandy)70 grams
Sugar powder70 grams

Technique

difficultybeginner
workmanshipbaking
tasteSweetness
timeThree quarters of an hour

Steps to make Cranberry Cookies

1. Prepare butter and soften at room temperature.
2. Soften butter and beat at low speed until smooth.
3. Add sugar powder.
At this point, do not turn on the egg beater. Instead, manually mix the powdered sugar and butter together to prevent the powdered sugar from splashing around.
5. After adding powdered sugar, continue to beat at low speed until the butter color becomes lighter and the texture is fluffy.
6. Add the egg mixture in portions and stir evenly each time.
Until all the egg mixture is added, I usually powder it three or four times.
8. Sift in low powder.
9. Use a rubber scraper to stir slightly.
10. Soak dried cranberries in a moderate amount of brandy before making cookies.
11. Soak dried cranberries in a basin.
12. Gently stir evenly, do not over stir.
13. Place a layer of cling film in the cookie mold, take an appropriate amount of cookie batter and put it in, and squeeze it neatly.
14. Twist out the plastic wrap, wrap it up, and freeze it in the refrigerator for 2 hours or more.
After freezing, take it out, unfold the plastic wrap, and cut it into thick slices of about 0.7 centimeters.
16. Place evenly in the baking tray, with gold separated by a certain distance.
17. Place it in a preheated oven at 180 degrees Celsius, in the middle layer, and bake for about 12 to 15 minutes.
18. After baking the cookies, they can be stored in a sealed container by letting them cool on a drying rack.