Coffee Cookies
by Kusatsuki
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. All materials.
2. After the butter is cut into small pieces and softened, add powdered sugar and beat until the volume is puffy and the color becomes slightly lighter.
3. Add the egg whites once or twice and continue to beat until the butter and egg whites are completely fused. The butter-protein mixture after being beaten is in a smooth, delicate, and bulky state.
4. Dissolve the coffee powder with 1/2 teaspoon of boiling water, pour it into the whipped butter, and add a few drops of vanilla extract.
5. Continue to stir to form a uniform coffee butter paste.
6. Sift the low-gluten flour into the beaten coffee butter paste.
7. It should be added vanilla extract before adding the low powder. I forgot to add it in this step.
8. Mix the flour and butter with a rubber spatula to form a cookie batter. The batter at this time should be at the right level of wetness and dryness, so that it can be easily squeezed out of the flower's mouth.
9. Use a medium-sized chrysanthemum-shaped flower mouth to squeeze out the cookie pattern on the baking tray.
10. Preheat the oven to 190 degrees, put the baking tray in the middle of the oven and bake for about 10 minutes. (Time and temperature are for reference, adjust according to actual situation.)
