Four-color Butter Cookies
1.
Add powdered sugar and salt to the softened butter, because it is made at one time, so here are four parts of butter softened and sent together.
2.
Stir it until the volume becomes approximately doubled, the color becomes lighter, and it looks like a feather.
3.
Divide the whipped butter into four equal parts and sift into the powder.
4.
Stir evenly.
5.
Choose a suitable piping mouth.
6.
Extrude different shapes, preheat the oven to 180℃ in advance, and bake for 15 minutes.
7.
Place the cookies on the grill to cool down and store them in a sealed container.
Tips:
1. Today's butter cookie recipe is all powdered sugar. The cookie tastes very delicate and melts in the mouth, but because the powdered sugar powder is relatively fine, it will feel sticky in the mouth. If you don’t like this taste, you can use a part of granulated sugar instead, but don’t put all granulated sugar in it. The granules of granulated sugar cannot melt well when the butter is beaten, which will cause the cookie's taste to be rough;
2. The formula of original cookies is the most basic. For other flavors, if you need to add other flours, you need to reduce the amount of flour accordingly;
3. After the cookies are squeezed, they can be frozen in the refrigerator for 15 minutes and then bake, which can ensure the integrity of the cookie lines;
4. The degree of dryness and wetness of the cookie batter will affect the quality of the finished product. Too dry batter is not easy to squeeze out, and too thin batter will make the lines disappear when baking, so the butter is beaten, the powder is sieved and stirred. The quality of the finished product must be guaranteed.
