Vienna Cocoa Cookies

Vienna Cocoa Cookies

1. Add powdered sugar and salt to butter softened at room temperature

2. Manually stir with an egg beater until there is no dry powder

3. Turn on the electric whisk, and beat the butter until the color becomes lighter and the volume becomes larger

4. Add egg whites in portions

5. Whisk evenly; note that the egg whites must be thoroughly beaten each time before adding to the next time

6. Sift in low-gluten flour and cocoa powder

7. Mix well with a spatula

8. Put the flower mouth in the silicone piping bag, and then put it in the well-mixed batter

9. Squeeze the shape you like on the baking tray

10. Put it into the middle of the preheated oven

11. 180 degrees for about 15 minutes, after being out of the oven and let cool, it can be sealed and stored

Tips:

1. After adding powdered sugar to the butter, first mix it by hand before turning on the electric whisk, so as to avoid flying powdered sugar;
2. It is best to use a silicone piping bag to squeeze the cookie batter, the one-time piping bag is easy to break;