1. Soften the butter in advance, add in powdered sugar and mix well
2.
Beat the butter with an electric whisk. Add egg wash after whisking.
Beat until the egg and butter are fused.
3. Then add peanut butter.
4. Continue to send evenly
5. Finally, sift in low-gluten flour and mix well.
6.
Transfer the well-mixed dough into a plastic bag, and flatten it with a rolling pin.
Roll into a dough sheet with a thickness of 6 mm, put it in the refrigerator and freeze for 30 minutes
7.
After freezing, use a mold to press it into a biscuit shape.
Bake in the oven at 160 degrees for 20 minutes
8.
After baking, it can be picked up after cooling, sealed and stored.
The peanut butter cookies taste very crispy
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