Cookies

Name: Cookies
Total time: 15 min
Yield: 1
Cuisine: Chinese
Ingredients: 90g butter; 1 piece yolk; 40g Powdered sugar; 15ml Light cream; 130g Low-gluten flour; A handful of salt; 1/2 teaspoon Vanilla extract

by Yingtai Baking

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

1

Butter cookies are unleavened cookies made from butter, flour and sugar. Biscuit dough is usually placed in the refrigerator to cool before baking to make it easier to make and shape. Butter cookies are usually the original flavor, but vanilla extract, chocolate, and coconut cream can also be added according to personal preference. There are no specific restrictions on the shape of butter cookies, round, square, oval, ring and so on. The most familiar one is the Danish blue tin cookie. My memory of this cookie is also a rare product that can only be tasted during the holidays when I was young. The rich taste and crispy texture of butter cookies have always been my memory since I grew up. After trying countless recipes, I finally made a recipe that melts in the mouth. Everyone is welcome to try it. But be reminded in advance, be careful not to stop after eating the first bite~ The recipe can make about 12 biscuits.

Ingredients

90g Butter
1 piece Yolk
40g Powdered Sugar
15ml Light Cream
130g Low-gluten Flour
A handful of Salt
1/2 teaspoon Vanilla Extract

Cookies

1. Spread a layer of Yingtai baking paper on the baking sheet. Put a star-shaped flower mouth in the piping bag and set it aside for later use.

2. Spread a layer of Yingtai baking paper on the baking sheet. Put a star-shaped flower mouth in the piping bag and set it aside for later use.

Put the butter, powdered sugar and a pinch of salt in a clean container that has softened at room temperature. Use a whisk to fully beat until smooth and whitish (completely beat the butter, about 2 to 3 minutes). The butter must be softened at a room temperature of about 25 degrees Celsius before it can be used, otherwise the biscuit paste made later will be too dry to squeeze out. If the room temperature is too low in the northern winter, you can blow the butter with a hot hair dryer. Or put the butter in a small bowl, pour hot water into a large container, then put the bowl with butter in the container for about 20 minutes, take it out and use it, be careful not to let the hot water flow into the butter bowl in. Powdered sugar must be used here instead of granulated sugar.

3. Add the egg yolk and stir well.

4. Add whipped cream and vanilla extract (optional) and mix well.

5. Pour in low-gluten flour.

6. Stir until fully mixed.

7. Pour the biscuit embryos into a piping bag with a star-shaped flower mouth, and squeeze them into a ring on the baking tray lined with baking paper. Put it in the refrigerator for 15 to 20 minutes. During this period, preheat the oven to 180°C. Bake in the oven for 10 to 13 minutes, or until the cookies are golden brown.

8. Take it out and let it cool, then you can eat it!

Tips:
Happy tears are a little windy:

-Use butter after it has softened at room temperature. Don't be lazy to heat it in the microwave, it will easily melt the butter.
-Cookies are very fragile right out of the oven, wait for them to cool slightly before holding them by hand.
-Cookies should be stored in an airtight container, otherwise they will get wet quickly.