Chrysanthemum Butter Cookies

Name: Chrysanthemum Butter Cookies
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 130g butter; 65g Powdered sugar; 50g Whole egg liquid; 200g Low-gluten flour; 35g Caster sugar

by Lao Fang Xiaoyu

4.7 (1)

Favorite

3

Difficulty

Normal

Time

15m

Serving

2

This is a cookie that was made on site when I helped my friend in the baking event. Due to the limited space and conditions, I just took the time to take a few photos; it was all robbed in a while~~~
This recipe comes from Junzhi and hasn’t changed a bit, so it feels that the dryness and humidity of the dough is very good, it’s easy to squeeze the cookies, and the sweetness is just right~~~"

Ingredients

Chrysanthemum Butter Cookies

1. Dice the softened butter

2. Beat with an electric whisk until smooth

3. Stir slowly at first to avoid the powdered sugar from splashing, continue to beat until the butter is smooth and slightly enlarged

4. Add the beaten egg liquid three times

5. The whipping is complete to the volume and fluffy state

6. Sift in the low-gluten flour and use a rubber spatula to mix the flour and butter evenly and put it into a piping bag

7. Spread greased paper on the baking tray and squeeze out a chrysanthemum shape

8. Put it into the middle layer of the preheated oven: 190 degrees, bake for about 12 minutes

9. Time to turn on the oven

10. Take out the baking tray and move it to the grill to let cool

11. Also baked another pattern

Tips:
1. When making cookies with this recipe: powdered sugar is the same as fine sugar; powdered sugar is to increase the fluffy and crispy feeling, while the fine sugar is to make the shape beautiful
2. The whole egg liquid must be added in several times, and each time it needs to be beaten until it is completely integrated and then added again; do not be too hasty to avoid separation of egg oil
3. The cookie baking time is short and easy to bake. In the last few minutes, be sure to watch it bake to your favorite color in the last few minutes.