1. The butter is softened at room temperature and set aside. Wash the fresh green onions in advance, cut the green onions and set aside. (The chives should be as small as possible to prevent them from getting stuck in the mouth when squeezing the batter)
2. If you have a mixer at home, you can grind the granulated sugar into powdered sugar for later use. (It is best to use powdered sugar without cornstarch), I use the fine sugar directly. The taste of the finished product will be slightly different. After sieving the low powder, add salt and mix well for later use. The eight-tooth large piping nozzle is put into a piping bag, and the piping bag is placed in a container with a larger and higher caliber, and the extra part is turned down along the diameter of the container. After the butter has softened, it turns white.
3. Add sugar and continue to beat. Beat the butter until the volume becomes larger and the color is whitish and shiny. Add vegetable oil, milk and chopped shallots. Whisk evenly at low speed with a whisk.
4. Add the low powder mixed with salt. Press with a spatula to mix evenly.
5. The batter is put into the piping bag.
6. Preheat the oven at 200°C and fire up and down. Squeeze the batter onto the baking sheet.
7. Put the baking tray into the preheated oven, heat up and down at 200°C, and bake for 15-20 minutes. If the time is up and you find that the middle of the cookie is still soft, you can bake it for a while, being careful not to bake it. After being out of the oven, place it on a cool rack to cool, and then put it in an airtight storage.
