Roman Shield Cookies

Roman Shield Cookies

1. The butter is softened at room temperature, add fine sugar, and beat evenly with a whipping tool;

2. Add the egg whites and whipped evenly, this process will be more difficult to fuse, just whipped evenly, no need to completely fuse

3. Sift in low-gluten flour and mix well until there is no dry powder;

4. Cut a small mouth into the piping bag and put the batter into the piping bag;

5. Squeeze the batter evenly on the baking pan and squeeze out an oval ring of any size;

6. Prepare the filling, pour butter, xylitol, and maltose into a bowl, and melt in water;

7. Stir well, pour in almond slices and mix well;

8. Spoon the adjusted filling into the dough ring with a spoon, don't put too much, because it will boil when baking, if it is too much, it will overflow out of the dough ring;

9. Put it in a preheated oven at 170 degrees, the middle layer, bake for 15 minutes, and observe on the side for the last few minutes to avoid burning.

Tips:

1. The butter must be softened well, otherwise the batter will be too hard to squeeze out;
2. Spoon the adjusted filling into the dough ring as soon as possible, it will be too hard after a long time;