1. Prepare the ingredients, mix the chopped green onion and cumin powder and mix well (standby)
2. The butter is softened at room temperature and beaten until milky white with an electric whisk
3. Add white sugar and powdered sugar and stir evenly, and beat until fluffy
4. Add milk, stir well, then add eggs and stir until smooth and creamy, then add the chopped green onion and stir evenly.
5. Add the sifted flour to the whipped butter and mix well
6. Stir evenly with a rubber spatula, put the batter into a cookie bag, and squeeze out the hollow curve (in order to show you the flower mouth I used, I took a close-up specially, eight mouths)
7. When squeezing cookies, I squeeze out the shape in the reverse order of writing 0
8. Put a little distance in the middle (remember to put greased paper on the baking sheet)
9. Put it in the preheated oven and bake (the penultimate layer, placed as shown in the picture), the upper and lower heat is 150 degrees, and bake for 30 to 35 minutes.
10. Roast until golden
