Peanut Butter Shortbread Cookies

Name: Peanut Butter Shortbread Cookies
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g peanut butter; 80g Low-gluten flour; 1 piece egg

by Round pig

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

@1@Low-gluten flour + baking soda powder mix well, sieve it with a mesh sieve and place it in a large plate for later use @2@熊猫酱added butter softened at room temperature into a large bowl @3@use the egg beater to combine the peanut butter and sugar Stir evenly @4@加糖粉, turn on low speed and stir evenly @5@egg in a bowl to break into egg liquid, add a small amount of butter to the butter, use each time

Ingredients

Peanut Butter Shortbread Cookies

1. After mixing low-gluten flour + baking soda powder, use a mesh sieve to sieve in a large plate

2. Put peanut butter and butter softened at room temperature in a large bowl

3. Use a whisk to mix the peanut butter and sugar evenly

4. Add powdered sugar and stir evenly at low speed

5. Beat the eggs in a bowl into egg liquid, add a small amount of butter to the butter, each time you add it, use a whisk

6. Until the butter becomes feathery and loose

7. 7. Add the sifted flour

8. Use a rubber spatula to mix well until the oil and flour are fully blended, and no obvious flour particles can be seen

9. After adding the chocolate beans and mixing well, mix the dough with your hands

10. Shape the dough into long strips and divide the dough into 10g portions

11. Knead the dough into a ball with both hands

12. Place the dough on the baking tray and flatten it with your hands

13. Preheat the oven at 160 degrees, the middle layer, bake at 160 degrees and 150 degrees for 12-15 minutes. Or grill up and down at 160 degrees for 12-15 minutes