Butter120g

Eggs 1

30 grams of fine sugar

200 grams of low-gluten flour as auxiliary material.

50 grams of powdered sugar

Cookie step

1

Prepare materials

2

Keep the butter at room temperature until it is soft, and beat it with an eggbeater until smooth.

three

Add the fine sugar and powdered sugar and stir again until the butter becomes lighter in color and larger in volume, forming a smooth line.

four

Add the beaten egg mixture in three times, beating until mixed each time, and then add the next egg mixture. At this time, the butter is fluffy and pale as cream.

five

Sift in the low-gluten flour and stir the flour and butter with a rubber spatula (scoop it from the bottom). Do not stir in circles to avoid flour gluten.

six

Put the cookie batter into a framed bag, spread oil paper on the baking tray, and then squeeze the cookies on the baking tray.

seven

Oven 170 degree preheating 10 minute, oven middle baking 15- 18 minute (the specific baking temperature and time can be adjusted according to your oven temper, try not to walk away when baking, and observe the coloring situation more).

skill

1, powdered sugar is a great contributor to maintaining cookie patterns, and fine sugar can make cookies more crisp, which is why powdered sugar and fine sugar are added.

If the eggs are kept in the refrigerator, it is best to put them back to room temperature before use.

3, butter should be fully softened before delivery, otherwise it will cause the batter to harden and not easy to squeeze.

4, but also pay attention to the butter don't send, hair into smooth feathers without particles, if the butter sent, may cause the pattern to disappear during baking.

5. When adding butter to the eggs, it must be added several times, and each time it must be stirred until the eggs and butter are completely mixed before adding the next time, otherwise the egg oil will be separated.

6. Cookies burn easily because they are baked for a short time. I suggest you watch them.