Chinese Food
Cranberry cookies
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The original party is changed from the network. This is the sugar reducing version. The source of the original is unknown. Many people use this recipe. They can't find the source clearly. I do a lot of work. The following materials are about 52 pieces
Cooking ingredients
Cooking Steps
Step1:The butter softens at room temperature, then adds sugar powder and stirs until the color becomes lighter and the volume becomes larger. It's fluffy and feathery [special statement] now it's the recipe after the original sugar amount has been reduced a lot. So the previous various wordy supplements about sugar amount have been deleted. [if it's afraid of sweetness, the sugar can be reduced again. It's about 90100g] [statement No. 2] this butter is a relatively large product, which is very crisp. After it's put into the furnace, the butter will be melted by heat and spread out a little. But it's no problem that it will be finalized eventually. You can reduce the amount of butter if you don't like the large amount of butter or if you want a better setting effec
Step2:Add the egg mixture and beat it evenly. If I have almost one small egg that is not easy to mix, I'd better add the egg mixture 23 times. Beat it evenly every time
Step3:Add dried cranberries. If the dried cranberries are chopped in advance, the distribution will be more even. I was lazy and didn't cut them. The taste and other things will not be affected
Step4:Sift in low powder. Stop mixing immediately if there is no dry powder (when mixing, cut and mix. Do not mix in one direction
Step5:Shape the dough into a square cylinder. Refrigerate it in the refrigerator or freeze it until it's hard. I personally refrigerate it for half a day. It's not too hard to cut and freeze for about half an hour. It's also adjusted according to my personal situation. I don't have a special mold. It's refrigerated to the extent that the dough can be molded after rubbing the dough with my hands. How about refrigerated When I was a child, I took out the dough and rolled it with a rolling pin. At first, it was very soft and easy to lie down. It would be ok if I refrigerated it for three or four hours and then reshaped it. If there is a mold, I don't need to pay attention to this [important] about reshaping. Because too many people asked about it. Please take a look at it carefully. The dough I just made is relatively soft. I knead the long strips by hand and refrigerate them for several hours. Then I take out the rolling pin and roll it flat. I knead the edges and corners by hand and make it into a cuboid shape. Then continue to refrigerate in the refrigerator (or if you want) for a while (because the dough is a little soft after shaping) and slice again. This supplement actually means the same as the previous one. It's just because it's said before, but the meaning may not be clear enough that someone has been asking. So repeat it. Please don't abandon i
Step6:
Step7:
Cooking tips:This Cranberry cookie. It's already on the Internet. I haven't eaten the most primitive cookie. After everyone started to make it, they realized that this recipe was really a good one. It said that the cookie dough itself is very crispy. It's easy to use this primer if it's dross. It's good to put any ingredients. It can be used to make a variety later and match with cranberry. It's not greasy if it's sour, sweet and sweet It has been made four or five times so far. Each time, I saw the special beauty of the white surface baked by others. I tried to do it once, but I felt it was beautiful. The taste was a little less than that. The fire was not enough, so I still like to bake it until the surface is slightly yellow. Don't bake too much. The color is too deep and the fragrance is gone. Everyone has their own preferences. There are skills in how well you bake it and make your own dishes.
