Once I ate my friend's own baked cranberry cookies, I was shocked by the crispness of the cookie and the sweet and sour of the cranberry, so I thought about it myself. This recipe comes from Tinrry, but I don't want to eat too sweet, and the ingredients are adjusted. Many of the online recipes are in the oven version. I use the air fryer. The temperature and time are different from the oven. After a few tests, write down the method for the fryer. For backup, please use the fryer. A reference for friends who make desserts.
The butter softens at room temperature until the fingers easily press down the small hole. (This step is very time consuming. It is recommended that you soften or cut into small pieces in advance. I sometimes have no patience to heat and soften, and the effect is similar.) Cranberry is chopped in advance and ready for use.
Stir the butter and powdered sugar until the sugar has melted.
The whole egg liquid is broken up and added to the butter paste twice. When adding the egg liquid for the second time, make sure that the first mixing is even and the egg liquid has been absorbed.
Sift the flour and add it to the butter paste.
Dried cranberries are added to the flour paste.
The flour paste is made into a rectangular shape (you can use a mold, or you can put it into a grease paper or a fresh-keeping bag for manual shaping). Put it in the refrigerator for two hours (or freeze for 1 hour)
Slice and place in an air fryer. Like the light-colored grilling 160 degrees for 10 minutes, like the caramel color of 170 degrees for 10 minutes, roast well and serve. The performance of each fryer is different. In order to prevent scorching, you can open the grilling net at any time to view it, and stop it when you like it.