Tomato Squeeze Cookies

Tomato Squeeze Cookies

by Big pear

4.9 (1)







I don’t know if I’m the only one who feels romantic when I see the words Provence~
Then I immediately thought of ancient Roman architecture~Lavender~
Then I thought of various spices~wine~big tomatoes~
I think my idea of wanting to go out is too strong.
When I see or think of a place name in my mind recently, I think of a bunch of interesting and delicious scenes.
Looking through the magazine, I saw the article introducing the tourist scenery of Provence.
I saw bright foods made from various big tomatoes.
The feeling that you can't eat it is like seeing a bunch of delicacies in Bori but you can only touch the screen with your hands to get addicted to it~
I'm too lazy to do it~ Make something related to tomatoes and eat to make up for your mood.


Tomato Squeeze Cookies

1. After the butter is softened, add the powdered sugar and stir evenly with an electric mixer until the color is slightly white

2. After the eggs are broken, add them to Method 1 in 3 times and mix them thoroughly to become moisturized.

Tomato Squeeze Cookies recipe

3. Add the tomato paste to Method 2 and use a spatula to stir evenly

4. In the third method, add the low powder that has been sieved twice, and stir evenly with a spatula

5. Put the batter into a squeezing bag, and squeeze your favorite pattern into a baking pan that has been lined with parchment paper or a high-temperature baking mat. Cut the nuts into pieces and sprinkle them evenly on the biscuit paste

6. Put it into the preheated 160 degree oven, bake for about 18-20 minutes, turn off the heat for another 10 minutes, complete

Tomato Squeeze Cookies recipe

7. Put the batter into a squeezing bag, and squeeze the pattern you like on a baking pan that has been spread with parchment paper or a high-temperature baking mat

Tomato Squeeze Cookies recipe


When squeezing the batter, the thickness should be as uniform as possible to prevent scorching due to uneven size.


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