1. The butter is softened (you can put the basin of butter in a warm water basin), add powdered sugar, fine sugar, and beat with a whisk (the color can be slightly lighter)
2. Beat the eggs into egg liquid, add 2-3 times to the beaten butter. Every time you add the egg liquid, it must be fully blended with the whipped butter
3. Add vanilla powder and mix well with a stirring rod
4. Sift in low-gluten flour and stir evenly with a stirring rod
5. Put the mixed batter into the decorating tape, and use the circular serrated mouth to decorate the decorating mouth.
6. Spread a layer of silicone oil paper or tin foil on the baking tray, and squeeze the batter into the baking tray in a circle, with an interval of about 2 cm each
7. Preheat the oven, the upper and lower temperature is 190℃, the middle layer, bake for 10 minutes. Put it out of the oven and put it in a fresh-keeping box. Pay attention to observe the surface color of the cookies at the last time, and bake them until they are slightly golden before they come out of the oven. If the inside of the biscuits is still wet and soft after cooling, continue to put them in the oven and bake for a few minutes.
Tips:1. When adding the eggs to the butter, be sure to add them in portions, and be evenly beaten each time to avoid separation of the egg and oil.
2. The butter does not need to be over-beaten, just lighten it slightly.
3. Use 30 grams of cocoa powder instead of the same amount of flour. You can also add a small amount of matcha powder to make butter cookies with chocolate or matcha flavors.
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