Classic Cookies

Classic Cookies

1. The butter should be very soft, and the finger should be very soft. (It is too cold and can be heated in a microwave for 10 seconds at a time. When a very small amount of butter melts into a liquid state. In case of overheating, you can put it in the refrigerator for a period of time.

2. After the butter is softened + sugar and salt, beat with an electric whisk (medium speed) until the volume is enlarged and the color is white

3. Divide the eggs, beat the egg whites a little

4. Divide the egg white 2 to 3 times and add it as butter, each time you add it, beating until the egg is absorbed

5. Sift into the powder

6. Mix well until there is no dry powder (you can use a hard rubber spatula, you can also use a rice spoon, or use your hands)

7. Choose the flower mouth you like (I use Sanneng sn7092)

8. Load a small amount of batter at a time (too much can not be squeezed). If the weather is too cold and the batter is too hard, you can soften it with the temperature of your hands, or put it on a warm hot water bottle for a while, so that it can be squeezed out (usually this is the case at the beginning, just fine later

9. Squeeze out the tricks you like

10. Squeezed into a circle

11. The flower mouth is squeezed out upright

12. 180 degrees, the middle layer of the oven, 12-15 minutes, just satisfied with the coloring

13. It is completely cool, seal the box or the fresh-keeping bag and save it

Tips:

The cookie temperature cannot be lowered arbitrarily, it will affect the formation of the pattern