【cc】蔓越莓餅乾 Cranberry Cookies

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📎食譜 Recipe
材料配方 Ingredients:
有鹽奶油 60克 / Salted butter 60g
糖粉 65克 / Icing sugar 65g
蛋液 25克 / Egg 25g
低筋麵粉 110克 / Cake flour 110g
杏仁粉 30克 / Almond powder 30g
蔓越莓乾 40克 / Cranberry 40g
杏仁碎 30克 / Almond nibs 30g
製作步驟 Instructions：
1.將軟化奶油放入攪拌盆中，用打蛋器攪拌至乳霜狀，之後加入糖粉攪拌打發至呈現淺黃色。
Place the softened salted butter in a mixing bowl and beat until it is creamy. Then add in icing sugar and mix well until light and fluffy.
2.分次加入蛋液。
Add the egg mixture and mix well.
3.加入過篩的低筋麵粉和杏仁粉，攪拌混匀。
Add the sifted icing sugar, cake flour and almond powder and mix well.
4.加入蔓越莓乾和杏仁碎與麵團混合均匀。
Add cranberry and mix well.
5.取出麵團，用手稍微把麵團整形成長方形條狀。將麵團用保鮮膜包裹后，放入冷凍庫冷凍至硬 （約1小時以上）。
Transfer the dough to cling wrap, press dough together and shape into a log. Wrap with cling wrap and continue pressing and shaping the dough log then freeze up to 1 hour and above.
6.取出麵團，將冷凍的麵團用刀切成厚約0.8厘米的片，然後放入已鋪好烘培紙的烤盤上。
Remove the dough from freezer and slice the dough with a knife (approx 0.8cm thick), place the dough onto the baking pan which lined with parchment paper.
7.烤箱預熱170攝氏度，入烤箱烘烤15-18分鐘或至表面金黃色即可（每一台的烤箱不同，請大家自己斟酌烤箱溫度与時間)。从烤箱中取出, 放在烤盤上2-3分鐘，然後將餅乾轉移到凉架上晾涼。稍微放涼後，就可以立刻享用或保存在保鮮盒中。
Preheat the oven to 170°C, bake for 15-18 minutes or until golden brown (Everyone's oven is different, you may adjust the temperature and baking time based on your oven). Remove the cookies from the oven, then let cool on baking pan for 2-3 minutes, then transfer to a cooling rack. After completely cool down, then it’s ready to serve or packaging!
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