Cheese Cookies

Cheese Cookies

1. Well-weighed raw materials: 100 grams of low-gluten flour, 80 grams of butter, 15 grams of Kraft cheese powder, 20 grams of light cream, 40 grams of powdered sugar

2. The butter is taken out of the refrigerator in advance, the room temperature is softened to a state where you can easily press the hole with your fingers, and the powdered sugar is added to the butter

3. Use a whisk to beat the butter until it is fluffy and whitish as shown in the figure

4. Add light cream to the butter and continue to whip

5. Whipped butter cream

6. Sift the low-gluten flour into the butter paste,

7. Add cheese powder,

8. Mix well with a silicone knife

9. Preheat the oven to 180 degrees, put the 8-tooth piping nozzle into the piping bag, and put the batter into the piping bag.

10. Squeeze into the baking tray,

11. After being squeezed, put it in the oven and bake at the top and bottom at 180°C for 15 minutes, until the surface is golden brown and ready to be out of the oven. After cooling, eat or seal and store!

Tips:

1: Take out the butter in advance and soften it at room temperature to a state where the finger can easily poke a mark
2: Whisking butter with powdered sugar can prevent the cookies from stretching and disappearing when they are baked;
3: Cheese powder can also be replaced with almond powder and hazelnut powder, which is another flavor!