1. Prepare the materials
2. Soften the butter and cream cheese at room temperature until you can poke with your fingers, first use an electric whisk to stir the butter and cheese at low speed
3. Add in caster sugar, powdered sugar and salt, stir it with a spatula first, then beat with a whisk, otherwise the powder will fly
4. Whisk with an electric whisk until the color is whitish and the volume swells
5. Then add the egg whites in batches, each time you have to wait until it is completely mixed before adding the next time, stirring evenly
6. Sift in low-gluten flour and cornstarch, cut and mix with a rubber spatula (don't mix too much, just mix until there is no dry powder)
7. The stirred batter is moist and sticky
8. Put the batter into a piping bag and squeeze it on the baking pan (if the baking pan is a normal baking pan, it is recommended to spread a layer of greased paper)
9. After preheating the oven at 180 degrees for 10 minutes, bake: up and down mode, bake at 190 degrees for 25 minutes (remember to stare at the last few minutes, cookies are easy to bake)
10. The super crispy cookies are out of the oven (when it cools a little bit, they will be crispy, if they are still a bit soft, return to the oven and bake more)
Tips:1. This amount can only make one cookie, so please quantify by yourself;
2. When adding granulated sugar, powdered sugar and salt to butter and cheese, it is recommended to stir it with a spatula first, and then use a whisk to beat, otherwise the powder will fly;
3. It is recommended to use taller utensils when whisking butter and cream cheese to avoid splashing;
4. The oil in this recipe is enough. It is not recommended to increase the amount of butter and cheese, or add milk, water and other liquids. Some people find it difficult to squeeze and add some milk or water, because it is winter. It will be a bit difficult to squeeze, and the temperature of the palm of your hand will soften it.
