Original Cookies

Original Cookies

1. Put the softened butter in an egg beater and pour in powdered sugar.

2. Beat the butter with a whisk, mix vulgarly first, and then turn to medium speed. Dispatch until the color becomes lighter and whitish, and the volume expands.

3. Pour one-third of the egg liquid first, here the egg liquid needs to be added in three times to ensure that the egg liquid and the butter can blend well.

4. Beat until the egg mixture and butter are completely integrated, and then add the next egg mixture.

5. Sift in low-gluten flour.

6. Stir with a spatula. If the room temperature is too low in winter, the batter will become dry and hard due to the low temperature solidification of the butter. You can put the batter in a basin filled with warm water to ensure the temperature and effect.

7. Put the batter into the piping bag.

8. Spread tin foil or oil paper on the baking tray, and squeeze out the pattern you like on the baking tray.

9. Preheat the oven 5 minutes in advance, and bake at 170-180 degrees for 15-17 minutes.

Tips:

Different ovens have temperature differences. Everyone makes biscuits with different thicknesses. Don't follow the temperature given in the recipe exactly.


The cookies have a short baking time and can smell the fragrance, so you must watch them frequently to avoid baking them. You can take them out after baking them to the degree of coloring you like!