Light Cream Original Cookies

Light Cream Original Cookies

1. Material weighing

2. Add rock sugar powder after the butter is softened

3. Stir it with a spatula (so as not to splash the powdered sugar when the butter is beaten)

4. Beat the butter until it doubles in volume

5. Add the whipped cream to the butter several times in small amounts and whip until all the whipped cream is added and the butter is whipped (adding a small amount multiple times can prevent the phenomenon of oil-water separation)

6. Sift in low powder

7. Stir evenly

8. Prepare flower mouth and piping bag

9. Put the dough into the piping bag with the flower mouth and fasten it with a rubber buckle

10. Line the baking tray with greased paper and squeeze out the shape you like at intervals (this formula is used to squeeze out about 32 pieces for the second plate) and put it in the refrigerator.

11. Preheat the oven 180 degrees

12. Put it in the middle layer and bake for about 15 minutes to color the edges (this time also depends on the thickness of the cookies you squeeze out)

13. Take out the cookies and let them dry, then put them in a baking net to let cool

14. Store in an airtight jar after being completely cooled

15. Finished product

Tips:

If there is no rock sugar powder, the amount of powdered sugar can be slightly reduced by 5-10 grams (the sweetness of rock sugar is a little lighter than white sugar), but you don’t need to reduce it if you like sweetness. You can use a cup to put the flower mouth underneath, so the dough is better Convenience