1. Prepare the ingredients, soften the butter in advance, and use room temperature for the eggs in cold winter.
2. Stir the softened butter evenly with a spatula
3. Add powdered sugar
4. Whisk evenly at low speed with an electric whisk
5. Add in powdered sugar and beaten, delicate and shiny
6. Add eggs and continue to beat evenly at low speed
7. Stop in the middle and use a spatula to scrape the butter off the wall of the basin
8. Send a few more times, evenly
9. Sift low powder
10. Stir fry without dry powder and add blueberry puree
11. Stir evenly again
12. Put it in a piping bag, and put it in your favorite piping mouth in advance
13. Preheat the oven up and down at 170 degrees
14. Squeeze the cookie batter onto the non-stick baking pan
15. Add a small amount of blueberry puree to the joint of each cookie
16. Put it into the preheated oven
17. Bake at 170 degrees for 20 minutes
18. Place it on the drying net and let it cool before eating
19. The crispy blueberry cookies are ready! "A few woody fruits and blueberry sauce, the child's eye guard"
Tips:Butter must be softened in place, it can be softened through hot water in cold weather. \nThe blueberry sauce added to the cookie batter can be adjusted to 15g to taste better.\nThe decorative mouth can be used according to your preference. \nThe baking time can refer to the temperature of your own oven and the thickness of the cookie to adjust the time
