Cranberry Cookies, Piped Cookies are Even Prettier.
Previously, I always made Junzhi's cranberry cookies, but they always tasted a bit floury. This version uses whipped butter to make piped cookies, giving it a similarly firm texture but an exceptionally crispy bite, without any floury taste... I'm absolutely in love. The recipe is also from Weibo: Tashan Feizi This recipe makes approximately 40 cookies.
Ingredients
Steps
Chop the cranberries, soften the butter at room temperature until your finger can make a dent, and measure all ingredients for preparation.
Mix the softened butter with the powdered sugar, then use an electric mixer to beat until the butter turns pale.
Add the heavy cream to the butter in three additions, making sure each addition is fully incorporated before adding the next.
This is the final whipped state: visibly increased in volume and pale in color.
Mix in the cranberries, then sift in the cake flour. Use a cutting motion to gently mix until no dry flour remains. Transfer the dough into a piping bag and pipe into your desired shapes.