Cranberry Cookie

Easy Cranberry Cookies

Low Sugar, Low fat, Low calories

• Flour 230g
• Butter 120g
• White Sugar 65g
• Dried Cranberry 70g
• Egg 50g
• Whipping Cream 10g

Put butter in a large bowl. Leave butter out at room temperature. Use eggbeater to mix the softened butter until smooth.

Add all of the white sugar. Mix sugar with butter.

Add 50 grams egg (about 1 egg). Add whipping cream.

Sift flour with a sieve. Use a spoon to mix the flour.

After the flour and butter are completely mixed, add dried cranberry.

The mixture should look like this picture.

Wrap the mixture with plastic wrap. Shape it into rectangle. Put it into the freezer for an hour.

Take the hardened mixture out of the freezer. Cut it into pieces (thickness: 0.5cm).

Put cookie sheet into the ovenware. Arrange the pieces on the cookie sheet. Make sure to leave enough space between pieces. Preheat oven to 160 Degrees Celsius. Bake 20 minutes in the preheated oven, or until golden.

Let stand on cookie sheet two minutes before removing to cool on wire racks.