Cranberry cookies

Soften the butter until it can be pressed open with a finger, add powdered sugar and beat with an electric mixer, then add the egg liquid in three portions and beat with an electric mixer until the butter slightly increases in volume and becomes a whitish creamy texture, then sift in the low-gluten flour.

Mix the low-gluten flour with the butter using a spatula (because the amount of butter in this recipe is not very much, this step requires patience. First, use the spatula to mix the butter and flour into a granular texture, then use your hands to gradually knead the butter granules together).

Wash and chop the dried cranberries, then mix them into the dough.

Place the dough in plastic wrap and shape it into a rectangular block as shown in the picture. Put it in the refrigerator and freeze for about an hour until the dough hardens.

Take out the hardened dough, tear off the plastic wrap, and cut it into cookie slices as shown in the picture, then arrange them on a baking tray. Bake in the oven at 160 to 170 degrees Celsius for 15 to 20 minutes, until the surface of the cookies is slightly golden.

Once taken out and cooled, it becomes very crispy.