Creamy Peanut Butter Cookies

Creamy Peanut Butter Cookies

1. Whip the whipped cream with sugar, then add peanut butter for a smooth whipping.

2. Sift in low powder and mix well.

3. Stir evenly into a dough. If it is too dry, add a few drops of vegetable oil.

4. Put it into the mold and freeze it in the refrigerator until it is hard, at least half an hour.

5. Remove from the refrigerator and slice.

6. Put it in the baking tray, leaving a certain gap. If you bring your own bakeware, line it with greased paper.

7. 160 degrees for about 20 minutes.

Tips:

1. Don't knead the dough too hard, otherwise the biscuits will be hard, it is best to cut and mix with a spatula first, and then mix it slightly;
2. If there is no mold, you can use a plastic wrap box instead of plastic, or you can roll it out with a rolling pin and cut with a mold. In short, it's better to be thinner.