Cookies

Cookies

1. Divide the ingredients into proportional trays and install them. The butter should be softened in advance.

2. Pour the spun sugar and powdered sugar into the butter and stir together until creamy.

3. Pour the beaten egg liquid in three times, and stir evenly each time. (All the above mixing can use props: electric whisk)

4. Pour the low-gluten flour through a sieve, turn it up and down with a cutting knife, mix well and cut evenly, do not stir in a circular motion. This step is a little time-consuming and laborious.

5. Cut it with a cutting knife and put it into a fresh-keeping bag. Use your hands or tools to create a rectangular parallelepiped or cylinder, and put it in the refrigerator for half an hour to shape. (I can’t squeeze out the piping bag--! Forgive me)

6. Cut them to a thickness of approximately 5 mm, line the grill with greased paper, and leave a finger distance between each cookie.

7. After the empty oven is heated up and down at 170 degrees for ten minutes, put the biscuit rack in the middle and heat up and down at 170 degrees for 15-18 minutes (depending on the willfulness of the oven), and the two sides will be golden.

Tips:

Seeing that there are a lot of steps, the operation is quite simple, the electric egg beater does not leave your hand, and it is super fast. It is a bit time-consuming to add flour and cut evenly, it takes five to ten minutes.