1. Pour the softened butter into powdered sugar and caster sugar and stir well.
2. Use a whisk until the color becomes lighter.
3. After the butter has expanded in volume, pour the eggs in three times and beat them until they are completely mixed and no separation occurs. The whipped butter has a light and pine texture.
4. Put vanilla extract in the butter and stir well.
5. Sift the low-gluten flour into the butter paste, and use a spatula to mix the flour and butter paste evenly to form a cookie paste.
6. Put the stirred cookie paste into the piping bag
7. Put the piping nozzle into the piping bag and squeeze out cookies on the tin foil plate. Heat up and down in the middle of the oven at 190° for about 10 minutes.
Tips:Be sure to watch the cookies when they are baked to the last few minutes, or they don’t bake easily
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