Homemade Cheese and Cranberry Cookies Recipe

Warm weather in the south, after several heavy rains, finally cooled down. The cold winter air became gloomy and damp, making the earth appear vast and cold. A week of busyness has left you feeling a profound sense of powerlessness and fatigue. You don't want to talk to anyone because you fear disturbing your mundane world, which is not good for you or others. Prefer to hide in bed during such seasons, listening to a radio broadcast, with the soft, magnetic voice in your ears, neither speaking nor thinking much. Or brew yourself a cup of coffee, allowing its slightly bitter aroma to fill the room, or bake a plate of baked goods, watching the red embers of the oven, like a drunkard guarding the oven, sipping until it's done.Moorish cookies are dry because they are simple, have high success rates, and taste good. They are essential for beginners in baking; not having made them would be a flaw. I recently jumped into the moorish cookie pit. After making them, I realized that while the process is simple, how well they turn out can be another matter. Many say why our cookies become hard, neither soft nor crispy.

Moorish cookies are dry because low-gluten flour is used. Low-gluten flour has a protein content of about 8.5%, making it softer in texture. Secondly, using powdered sugar instead of granulated sugar can make the cookies more fluffy.Thirdly, avoid over-mixing the dough to prevent gluten formation. Although using less oil is healthier, it often comes at a cost; you might want both a no-additive cookie and one with good texture. Fourthly: the ratio of butter matters. Less butter can be healthier but may affect taste. You need enough butter for a good texture.Fifthly: whole egg or just the yolk? Adding yolks makes cookies crispier, while whites make them more chewy; whole eggs are in between, so choose based on your preference and available ingredients. Lastly: should you roll out the dough thin or thick? Thinner cuts will be fluffier, thicker ones richer. Ingredients

Main ingredients: butter 550 grams, egg 1, cranberries 260 grams, cream cheese powder 50 grams, low-gluten flour 700 grams, powdered sugar 160 grams, light cream 40 grams, oil as needed, salt as needed.Step 1. Prepare the ingredients; soften butter in small pieces and use an electric beater to beat it until slightly expanded.Step 2. Add measured powdered sugar and mix (the butter should become white, with a light touch like fine feathers). Step 3. Add egg yolks two times, mixing well each time before adding the next.Step 4. Mix in light cream. Step 5. Gradually sift in low-gluten flour and cream cheese powder, folding until no lumps remain without overmixing. Step 6. Add cranberries and mix thoroughly. Step 7. Form the mixture into a dough ball. Step 8. Arrange it into squares or cylindrical shapes or sheets; if making sheets, wrap them in a plastic bag and freeze for about an hour before cutting.Step 9. Preheat oven to 160°C; after freezing, press the sheet into cookie shapes using a mold or knife. Step 10. Place the cookies on baking sheets; I like this oven because it is non-stick, so no parchment paper needed. Step 11. Bake in an Eastern Ling oven at 160°C for about 20 minutes (adjust based on your specific situation until lightly golden).Step 12. Let the cookies cool before enjoying; store any leftovers in a sealed container to prevent moisture. Tip: You can use molds or manually shape the dough into pieces around 3×4cm each. When making cookies, there are often three versions: whole egg, albumen, and yolk. This is to cater to different preferences; cookies with yolks tend to be crisper, those with albumen are firmer, while whole eggs strike a balance. One last point: many people say that butter does not need to be whipped. I've tried two methods—whipped butter gives a crispier texture, while un-whipped butter is crunchier but harder in texture. Lastly: should the cookies be cut thin or thick? It depends on your preference; thinner ones are more light and airy, thicker ones are richer in aroma.

　　Ingredients Main ingredients: 550 grams of softened butter Egg(s) 1 egg,Mixed cranberries 260 grams Cheese powder 50 grams Low flour 700 grams Powdered sugar

160 grams

Cream cheese

40 grams

Olive oil

Appropriate amount,

Salt

Appropriate amount

Steps

1. Prepare the ingredients; cut the butter into small pieces and soften it. Use an electric mixer to whip the softened butter until lightly fluffy.

2. Add the measured powdered sugar and whip (until the butter is white, with a light, feather-like texture).

3. Add the egg in two parts, mixing well after each addition.

4. Add the cream cheese and mix thoroughly.

5. Gradually sift in the low flour and cheese powder, folding gently until there are no lumps; avoid overmixing.

6. Mix in the cranberries.

7. Form the mixture into a dough ball.