How to make cherry blossom cranberry cookies

A healthy diet and balanced nutrition are important guarantees for our bodies to stay healthy. Although eating in a restaurant is simple, it is difficult to ensure a healthy diet, so if you can, it is best to make it yourself. The method of making Sakura Cranberry Cookies is actually very simple, and you can make it yourself if you are willing.

1. After the butter is softened, add powdered sugar and mix well. No need to whip.

2. Add 1 tablespoon of egg liquid and stir well.

3. Pour in dried cranberries. If the dried cranberries are relatively large, you need to chop them into small pieces first (I chop them into smaller pieces because I will also put cherry blossoms in them and they will not look good if they are too big); pour in low-gluten flour and stir well to form a dough.

4. Use your hands to shape the dough into a cuboid about 6 cm wide and 4 cm high, or knead it into a round (cylindrical) shape, or put it directly into a square mold and freeze it in the refrigerator until hard (it takes about 1 hour, it is freezing, not refrigeration).

5. Put the salted cherry blossoms in a small bowl and soak them in water to wash off the salt (if you are worried about the strong salt taste, you can filter out the water and soak them again. I soaked them twice)

6. Use a knife to cut the frozen rectangular dough into slices about 0.7 cm thick. After cutting, put it on the baking tray, take out a cherry blossom and gently squeeze out the water from the flower (don’t squeeze it too dry), place it on the biscuit and press it down with a little force (don’t press the biscuit out of shape)

7. Put the baking tray into the preheated oven, 165 degrees, middle layer, for about 20 minutes, until the surface is slightly golden.

Good living habits and a healthy diet are important guarantees for maintaining good health. Sakura cranberry cookies are simple to make, nutritious and worth recommending.