Soften the butter with a whisk until smooth.
Step 1: make low-sugar, low-oil versions of cranberry cookies
Add the soft sugar and mix well with the butter (no need to whisk).
Step 2: make low-sugar, low-oil versions of cranberry cookies
Add the whole egg mixture 3-4 times, stirring evenly (always wait until the egg mixture is well combined with the butter before adding again to avoid separating the oil and water). After adding the egg mixture, continue to add the light cream.
Butter mixture is shown here.
Sift in the low gluten flour and mix them with a knife.
When the butter is mixed with low flour, add the chopped cranberries.
The dough that zui stirs is shown here.
Wrap the dough in plastic wrap, shaping the dough into strips and refrigerate for about 1 hour.
Take out after freeze-forming and cut into slices about 0.5cm later.
The baking sheet is lined with grease paper and cut into cookie sheets. Leave enough space to prevent the cookies from swelling and sticking after baking.Preheat the oven to 160 ℃, an oven middle fire up and down about 20 minutes.
Let the cookies cool after the surface is golden.