Cranberry Cookies (Junzhi Version)
Baking: 170°C Middle Rack 20mins (Small Pieces: 190°C 13mins) — Surface Lightly Golden
Ingredients
Low-gluten Flour115g/230g
Dried Cranberries35g/70g
Egg Liquid15ml/30ml
Butter (Salted)75g/150g
Powdered Sugar60g/120g
Steps
1
Soften 75g/150g of butter at room temperature, add 60g/120g of powdered sugar, and mix well; no need to whip.
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2
Add 15ml/30ml of egg liquid and mix well.
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3
Add 35g/70g of dried cranberries.
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4
Add 115g/230g of low-gluten flour.
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5
Mix well to form dough, then shape into a small rectangle with a width of 6CM and height of 4CM. Place in the freezer until firm (about 1 hour); freeze, not refrigerate.
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6
Once firm, cut into slices about 0.7CM thick and place them in the preheated oven.
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