Scallion Cookies (pure Butter Version)

Scallion Cookies (pure Butter Version)

1. Cut the green onions as finely as possible, otherwise they will get stuck in the squeeze mouth.

2. The butter softens at room temperature. You can press it down with a finger.

3. Put in powdered sugar.

4. Mix well at low speed, then turn to medium and high speed until the butter is fluffy and white, about 3-4 minutes.

5. Sift in the flour twice and mix evenly with a whisk at low speed. (Flour will become gluten when it meets water, but butter contains only a small amount of water, so don't worry about gluten.)

6. Mix thoroughly with a spatula.

7. Add chopped green onion and mix well.

8. Put it in a piping bag. (The piping bag must be of good quality and thicker, otherwise it will be squeezed.)

9. It is a wilton 1M decorating mouth.

10. Squeeze the desired fancy on a baking sheet lined with greased paper or silicone mat.

11. Put it in the preheated oven, and bake at 365F/185C for 15-17 minutes, and the edges are colored. (After roasting for 10 minutes, turn the roasting pan around.)

12. It's crispy and has very clear lines.

Tips:

1. The size and temperature of the oven are different, adjust according to your own temperament.
2. The piping bag should be thicker or used in two sets, too thin will squeeze.