Butter Cookies

Butter Cookies

1. The butter is softened at room temperature

2. Use an electric whisk to beat the softened butter at a low to medium speed to make the butter smooth and evenly thin

3. Pour the sugar into the butter of the second step above and continue to beat until the butter is smooth and bulky.

4. Add the beaten egg liquid into the butter of the third step in three times, each time until the egg and the butter are completely fused, then add the next egg liquid

5. After whipping, the butter should be fluffy, whitish and creamy. When picking up the whisk, the butter has obvious vertical sharp corners and does not form a too curved arc

6. Add lemon juice and beat evenly

7. Sift in low-gluten flour

8. Stir the flour and butter with a rubber spatula until the flour is all moist. Don't over-mix. In this step, I used to stir up and down, and I didn’t stir it clockwise for fear of over-stirring.

9. After the Changdi oven is preheated at 190 degrees, put it in the middle layer and bake for about 15-20 minutes. The effect of this oven is not ideal, it is easy to burn