Butter Cookies

Butter Cookies

1. Weigh 126 grams of butter, cut into small pieces, and soften on a plate.

2. Weigh 40 grams of caster sugar and 200 grams of low-gluten flour for later use.

3. Beat the softened butter with a whisk until smooth.

4. Add soft sugar and continue to beat with a whisk until the volume is slightly enlarged. Add the eggs in three more portions until it is whitish and creamy.

5. Add low-gluten flour and stir evenly with a spoon.

6. That's pretty much it.

7. Put the batter into the piping tape

8. Extrusion pattern. This is so difficult. Too challenging for me. I can't squeeze at all. Tired.

9. Put it in the oven. Adjust the heat, temperature and position

10. This is the first pot, it's a bit squishy. But my husband said it was delicious.

11. This is the second pot. I'm a little bit lazy, and I used abrasive tools. Roar, this is great, no need to squeeze.

12. Haha, this is the finished product. It feels okay, just a little bit less. keep it up!